Pumpkin Cream Cupcakes

Total Time
31mins
Prep 10 mins
Cook 21 mins

From Kraft Food and Family Magazine. These are wonderful!

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
  3. Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with a small spoon.
  4. Bake 18 to 21 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes and remove to wire racks. Cool completely.
Most Helpful

I am giving this 3 stars at this time. I had to much cream cheese mixture and when added to the cup cakes it took longer to cook and I don't feel that it added to the flavor of the cupcakes. I am going to try the recipe again, but instead of cupcakes I am going to make a cake, then just add a cream cheese icing to the cake.

P.J. November 15, 2009

These were awesome cupcakes! Perfect for any fall get together. They come together quickly. Tips: 1. I used a little ground clove, nutmeg and allspice to add a little more flavor. 2. I put the cream cheese mix into a plastic bag and cut off the tip. This made it easier to put on the tops plus I could do some heart designs (with a knife) or smiley faces for the kids. Mine needed 25 minutes of baking time. But check yours just in case. Maybe it was the silicone bakeware I used.

Mary Ellen #3 November 09, 2009