Pumpkin cupcakes with Cream Cheese filling

1 box spice cake mix

1 pkg. (3.4 oz) Jello Vanilla flavor Instant Pudding

1 cup canned pumpkin

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

1/4 cup sugar

1 egg

Heat oven to 350 degrees

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; make an indentation in the batter and spoon in the cream cheese mixture.

Bake 18-21 min. or until a toothpick inserted in the center comes out clean. Cool 5 min.; remove to wire racks. Cool completely. Top with Pastry Cream or Cool Whip. Keep refrigerated.

Prep time 10 min.

total time 31 min.

makes 24 servings