Pumpkin Cream Cupcakes

Photo by Kathy S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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

  • HEAT oven to 350ºF.

Directions

PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups. BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely. Kraft Kitchens TipsSpecial Extra Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.

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