Surprise Pumpkin Cupcakes

By SewingDragonfly

Had good reviews. Someone suggested adding nutmeg and ginger to the cake batter. This sounds very similar to the Black Bottom Cupcakes. Maybe adding small chocolate chips to the filling would be yummy or bits of chopped, candied ginger.

Ingredients

• FILLING:
• 1 can (15 ounces) solid-pack pumpkin
• 2 cups sugar
• 1 cup canola oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1 egg
• Confectioners' sugar, optional

Details

Servings 24

Preparation

Step 1

In a large bowl, beat the pumpkin, sugar, oil and eggs until well
blended. In small bowl, combine the flour, baking powder, cinnamon,
baking soda and salt; gradually beat into pumpkin mixture until
blended.

For filling, in another small bowl, beat cream cheese and sugar until
smooth. Add egg; beat on low just until combined.

Fill paper-lined muffin cups one-third full. Drop filling by
tablespoonfuls into center of each cupcake. Cover with remaining
batter.

Bake at 350° for 20-25 minutes or until a toothpick inserted in
the pumpkin portion comes out clean. Cool for 10 minutes before
removing from pans to wire racks to cool completely. Dust with
confectioners' sugar if desired. Refrigerate leftovers.