side.
Make the batter: Cream butter until smooth in a
Preheat Oven 375 degrees F.
Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
Bake for 20 minutes.
Batter will make 8 to 10 muffins depending on size of tin used.
Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
Beat in sugar until frosting is fluffy.
Frost Cupcakes and garnish as you please.
repare the filling, combine the cream cheese and powdered sugar in the
n small mixing bowl beat cream cheese, 1/4 cup granulated sugar
use mixer to blend the cream cheese until it is smooth and
ugar, flour and both packages cream cheese in large bowl with electric
s desired.
For the cream cheese layer; in a large bowl
eat in buttermilk; fold in pumpkin in 4 additions. cover with
In a medium bowl, beat cream cheese until soft. Add egg, vanilla
ogether the eggs, sugar and cream cheese. Pour the mixture over crust
medium bowl, whisk flour, pumpkin spice, baking soda and salt
ight and creamy. Beat in pumpkin puree. In another bowl, combine
ven to 350.
Mix cream cheese with one egg and 3
br>For filling: whisk together cream cheese, sugar and egg until well
Set oven to 350 degrees.
In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
Beat in 1 egg; spread mixture in the unbaked pastry shell.
Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
Blend in the 2 beaten eggs and milk.
Pour pumpkin mixture over cream cheese layer.
Bake for about 50-60 mins, or until set.
Cool pumpkin pie thoroughly.
Top with whipped cream if desired.
ith cooking spray.
Beat cream cheese, 3/4 cup sugar, and
uffin cups.
FILLING: Beat cream cheese until soft.
Add egg
br>Beat in 2 eggs, pumpkin, and 1/3 cup water
Mix cream cheese, sugar, egg and vanilla well.
Preheat the oven to 375 degrees.
Grease a 9x13 pan.
For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.