In light of the season I thought I would share a new recipe I tried this weekend. This was in the Kraft Family and Foods magazine which was formerly free, but apparently will now cost 7.00 a year. Hmm... anyway....it's very simple and very delicious!
Pumpkin Cream Cupcakes
1 package Spice Cake Mix (I used Duncan Hines)
1 package (3.4 oz) Jello-o Vanilla Instant Pudding
1 Cup canned pumpkin
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 egg
You also need additional eggs (3?), oil (1/3 cup) and water for the cake mix!
1. Heat oven to 350 degrees.
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper lined muffin cups.
3. In another bowl beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon a generous dollop on the center of the cakes directly over the batter. Swirl gently with small spoon (I used a long cake tester).
4. Bake 18-21 minutes or until toothpick intserted in centers comes out clean. Cool 5 minutes; remove to wire racks and cool completely.
These were so good and the house smelled heavenly! I hope you enjoy!
This message was edited Nov 3, 2009 1:20 PM
Pumpkin Cream Cupcakes
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