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Pumpkin Cream Cupcakes

Pumpkin Cream Cupcakes created by Mary Ellen 3

From Kraft Food and Family Magazine. These are wonderful!

Ready In:
31mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Mika G.
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@Mika G.
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"From Kraft Food and Family Magazine. These are wonderful!"
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  1. P.J.5045
    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.
    Reply
  2. Mary Ellen 3
    Pumpkin Cream Cupcakes Created by Mary Ellen 3
    Reply
  3. Mary Ellen 3
    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.
    Reply
  4. Mika G.
    From Kraft Food and Family Magazine. These are wonderful!
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