Pumpkin Cream cupcakes



(from Kraft Food & Family)



1 pkg. Spice cake mix (2-layer size)

1 3.4oz. Pkg vanilla instant pudding

1 cup canned pumpkin

8 oz. Softened cream cheese

¼ cup sugar

1 egg



Preheat oven to 350. Prepare cake batter as directed on package; add dry pudding mix and pumpkin. Mix well and 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 small spoon. Bake 18 to 21 minutes until done. Cool 5 minutes; remove to wire racks and cool completely.