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Pumpkin Cream Cupcakes

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“From Kraft Food and Family Magazine. These are wonderful!”
READY IN:
31mins
SERVES:
24
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

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 muffin cups.
  3. Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with a small spoon.
  4. Bake 18 to 21 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes and remove to wire racks. Cool completely.

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