Pumpkin Cream Cupcakes - cooking recipe

Ingredients

1 (18 1/4 ounce) package spice cake mix (2 layer size)
1 (3 1/2 ounce) package jell-o vanilla flavor instant pudding mix
1 cup canned pumpkin
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg

Preparation

Heat oven to 350.
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. Swirl gently with a small spoon.
Bake 18 to 21 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes and remove to wire racks. Cool completely.