1 pkg. (3.4 oz.) Jello Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 egg
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 at 350 degrees for 18 to 21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove to wire racks. Cool completely.
To frost, if desired, mix 1/4 tsp. nutmeg into 1 1/2 cups thawed Cool Whip. Spoon over cooled cupcakes. Keep refrigerated.
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