Pumpkin Cream Cupcakes

I found this one in the Kraft magazine and really liked how simple it was, but how the pumpkin helped it not to taste like a cake mix. It was a fun idea with the cream cheese.

Pumpkin Cream Cupcakes
1 pkg. (2-layer size) spice cake mix

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

1 cup canned pumpkin

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

1/4 cup sugar

1 egg

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. Swirl gently with small spoon.

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