~Out of Shannon's Cookbook~ Pumpkin Cream Cupcakes

A super easy and yummo fall treat. Enjoy! If you try them, let us know what you think xox.

what you need

1 pkg. (2-layer size) spice cake mix

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup canned pumpkin

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

1   egg

make it

HEAT oven to 350ºF.

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.

BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

kraft kitchens tips

SPECIAL EXTRA

Stir 1/4 tsp. ground nutmeg into 1-1/2 cups thawed COOL WHIP Whipped Topping; spread over cooled cupcakes. Keep refrigerated.