Love all the tastes of fall? Are you a pumpkin fan? What better way to celebrate fall than with a wonderful fall dessert. Not only are these cupcakes (because they are obviously too pretty to be a muffin) beautiful, but they are so good you will have trouble eating only one. Whether you eat these delights as a muffin or a cupcake, they are sure to be a big hit with your entire family. These treats really are the best ever pumpkin cream cupcakes!
Before you get started:
Preheat your oven to 350 degrees
Get out your mini cupcake pan
1pkg Spice Cake Mix
1pkg (3.4 oz) French Vanilla instant pudding
1pkg (8 oz) cream cheese – softened
1 can pumpkin
1/4 cup sugar
1 small tub dairy whipped topping
1/4 tsp ground nutmeg
To make the cupcakes:
Prepare the spice cake mix as directed on the package. Try not to lick the spoon. Add dry pudding mix and pumpkin and mix well. Spoon mixture into 24 paper-lined muffin cups. Again, don’t lick the spoon!
Next, beat the cream cheese until creamy. Blend in the sugar and egg, making sure the consistency remains thick and velvety. Spoon over the batter making sure to swirl into the mixture with a small spoon. Bake for 18-21 minutes or until a toothpick into the center comes out clean. Let your wonderful cupcakes cool before adding the topping. While the topping is optional, they are so delicious with it.
To make the topping:
Stir your ground nutmeg into the cool whip keeping it fluffy. Spread the topping over your cooled muffins. Be sure to wait until your cupcakes are cool so that the topping does not melt and remains fluffy on top.
These pumpkin cream cupcakes can be used as a sweet breakfast in the morning or a delightful little taste of dessert that hits the spot with a cup of hot cider.