Pumpkin Cream Cupcakes

Pumpkin Cream Cupcakes

You didn't think I'd be so vicious as to not include the recipe for the cupcakes did you?

Alright, alright. I suppose it wouldn't have been that surprising.

Here we go:

Pumpkin Cream Cupcakes

Ingredients
1 pkg. Spice cake mix
1 pkg. Jell-O Vanilla flavor instant pudding mix
1 Cup canned pumpkin
1 8 oz. pkg. cream cheese, softened
1/4 Cup sugar
1 egg

Directions
1) Preheat oven to 350.
2) Prepare cake batter as directed on package.
3) Add dry pudding mix and pumpkin; mix well.
4) Spoon into 24 paper-lined muffin cups.
5) Beat softened cream cheese with mixer until creamy.
6) Blend in sugar and egg; spoon over batter.
7) Swirl gently with small spoon. (I skipped this step when I realized it's a lot harder than it sounds)
8) Bake 18 to 21 minutes or until toothpick comes out clean.
9) Cool 5 minutes before removing cupcakes to wire rack to cool completely.

Yields 24 cupcakes.

I iced mine with a teeny tiny amount of cream cheese frosting. to keep them moist for two days. They are mighty divine without any sort of frosting/icing.

Happy Turkey Day America!!