Pumpkin Cream Cupcakes

Name: Pumpkin Cream Cupcakes
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Yield: 24 cupcakes, 24 serving(s)
Ingredients: 1 (18 1/4 ounce) package spice cake mix (2 layer size); 1 (3 1/2 ounce) package jell-o vanilla flavor instant pudding mix; 1 cup canned pumpkin; 1 (8 ounce) package cream cheese, softened; 1/4 cup sugar; 1 egg

(2)

Recipe by Mika G.

From Kraft Food and Family Magazine. These are wonderful!

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READY IN: 31mins

SERVES: 24

YIELD: 24 cupcakes

UNITS: US

INGREDIENTS

Nutrition

1

(18 1/4 ounce) package spice cake mix (2 layer size)
1

(3 1/2 ounce) package jell-o vanilla flavor instant pudding mix
1

cup canned pumpkin
1

(8 ounce) package cream cheese, softened
¹⁄₄

cup sugar
1

egg

DIRECTIONS

Heat oven to 350.
Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with a small spoon.
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.

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