Pumpkin Cream Cupcakes

Ingredients:

• 1 pkg (2 layer size) spice cake mix
• 1 pkg (3.4 oz) Vanilla flavored instant pudding
• 1 cup canned pumpkin
• 1 pkg (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg
  

Directions:

1. Heat oven to 350*
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin, mix well. Spoon into 24 paper lined cups. (**I got 30 cupcakes from this batter**)
3. Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with small spoon.
4. Bake 18-21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes, remove to wire racks. Cool completely
5. Keep refrigerated.