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Pumpkin Cream Cupcakes

Great dessert for this time of year....anytime really, because who doesn't like cupcakes.


1 pkg (2 layer size) spice cake mix
1 pkg (3-4 oz) vanilla instant pudding
1 cp canned pumpkin
1 pkg (8 oz) cream cheese-softened
1/4 cp sugar
1 egg


1. Preheat oven to 350 degrees and line 24 muffin cups with paper liners.
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin, mixing well.
3. Spoon into muffin cups.
4. Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with small spoon.
5. Bake for 18 to 21 minutes (toothpick test). Cool 5 minutes, then remove to wire racks to cool completely.

***can stir 1/4 tsp ground nutmeg into 1 & 1/2 cup thawed cool whip - then dolop on top of cupcakes.

***makes 24