If you are not a pumpkin pie fan, or need something more sturdy than pie to take to a dinner, these fit the bill. Good for breakfast, too. You can’t go wrong with cream cheese and Betty Crocker.
1 pkg. spice cake mix
1 3 – 4 o. pkg. vanilla instant pudding mix
1 cup canned pumpkin
1 pkg. cream cheese, softened
¼ cup sugar
1 egg
Prepare cake batter according to directions. Add dry pudding mix. Spoon into 24 paper lined muffin tins.
Beat cream cheese with mixer until creamy. Blend int sugar and egg. Spoon over batter. Swirl gently with small soon.
Bake 18 – 21 minutes or until toothpick inserted into the center comes out clean. Cool 5 minutes then remove from pan to cool completely.
