Love, love, LOVE these!! BIG thanks to my good buddy, D, for sending me this recipe. As soon as I read it, I knew I’d be making them the next day. Quick, easy and so yummy! And the best part is, you don’t even need frosting… that pretty swirl acts as a perfect cream cheese frosting! 
Attention co-workers: get ready for a Tuesday morning treat!
Pumpkin Cream Cupcakes
1 pkg spiced cake mix
1 pkg (3.4 oz) jello vanilla instant pudding
1 cup canned pumpkin
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar (or 2 tbsp Splenda for Baking)
1 egg
Heat oven to 350 degrees F. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon batter into 24 paper-lined muffin cups.
Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.
Bake 18-21 minutes or until toothpick inserted in centers comes out clean. Cool before serving.
{ 9 comments… read them below or add one }
mmm, I’ll bet these were wonderful – love pumpkin + spice, and cream cheese can only make things better.
YUM! These are really pretty too!
These look moist and delicious! I love the swirled cream cheese…yum!
These look fabulous—similar to my favorite cupcakes, black bottom cupcakes. I have some leftover pumpkin that needs to be put to good use…
These look delicious, I am going to copy this recipe and make them for brunch over Thanksgiving. Wow…stunners in looks alone!
oh MY!!! i am bookmarking these. NOW!
What an AMAZING topping!!! I am saving this!
I just made these and they are wonderful!!!! I am so glad I found your site.
Can you use cream cheese icing instead of beating the cream cheese and adding the egg and sugar?
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