Pumpkin Cream Cupcakes
Prep
0-15 mins
Total
31 MIN
Servings
24 servings
Enjoy an autumn-inspired dish any time of the year with our Pumpkin Cream Cupcakes. Made with canned pumpkin, you can bake Pumpkin Cream Cupcakes any time you like. Plus, luscious pudding and cream cheese are baked right into Pumpkin Cream cupcakes, making them super moist and delicious.
Ingredients
1
pkg
(2-layer size) spice cake mix
1
pkg
1
cup
canned pumpkin
1
pkg
1/4
cup
sugar
1
egg
Jell-O
Vanilla Instant Pudding & Pie Filling Mix
Philadelphia
Original Cream Cheese Spread
Instructions
Step 1
Heat oven to 350ºF.
Step 2
Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
Step 3
Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.
Step 4
Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.
