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Pumpkin Cream Cupcakes

Prep: 10 min | Total: 31 min | Servings: 24 servings

Ingredients

  • 1 pkg. (2-layer size) spice cake mix
  • 1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
  • 1 cup canned pumpkin
  • 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
  • 1/4 cup sugar
  • 1 egg

Instructions

  1. HEAT oven to 350°F.
  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 small spoon.
  4. BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Notes

SPECIAL EXTRA: Stir 1/4 tsp. ground nutmeg into 1 1/2 cups thawed Cool Whip Whipped Topping; spread over cooled cupcakes. Keep refrigerated.