Polka-Dot Pumpkin Cupcakes

By sugarbear

Ingredients

• For the Topping:
• 1/2 cup (4 ounces) cream cheese, softened
• 1 large egg
• 2 tablespoons granulated sugar
• 2/3 cup Nestle Toll House Semisweet Chocolate Mini Morsels
• For the Cupcakes:
• 1 package (16 ounces) pound cake mix
• 1 cup Libby's 100% Pure Pumpkin
• 1/3 cup water
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda

Preparation

Step 1

Preheat oven to 325 degrees F. Grease or paper-line 18 muffin cups.


FOR THE TOPPING:
Beat cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.


FOR THE CUPCAKES:
Combine cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter.


Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.