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Pumpkin Cream Cupcakes Recipe

Pumpkin Cream Cupcakes Recipe

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Ingredients

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Ingredients:

Serving

1 package (2 layer size) spic cake mix
1 package (3.4 oz) vanilla instant pudding
1 cup canned pumpkin
1 package (8 oz) cream cheese softened
1/4 cup sugar
1 egg

Directions:

Heat oven to 350
Prepare cake batter as directed on pkg. Add dry pudding mix and pumpkin;mix well. Spoon into 24 paper-lined muffin cups.
Beat cream cheese with mixer till creamy. Blend in sugar and egg;spoon over batter. Swirl gently with small spoon.
Bake 18 to 21 mins. or till toothpick inserted in centers comes out clean. Cool 5 mins;remove to wirw racks. Cool completely.
Special extra: Stir 1/4 tsp ground nutmeg into thawed whipped topping,spread on cooled cupcakes. Keep refrigerated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	19.45 Kcal (81 kJ)
Calories from fat	5.37 Kcal
		% Daily Value*
Total Fat	0.6g	1%
Cholesterol	8.12mg	3%
Sodium	23.95mg	1%
Potassium	25.36mg	1%
Total Carbs	3.23g	1%
Sugars	2.67g	11%
Dietary Fiber	0.31g	1%
Protein	0.41g	1%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	3%
Iron	0.1mg	1%
Calcium	5mg	0%

Amount Per 100 g
Calories	124.24 Kcal (520 kJ)
Calories from fat	34.31 Kcal
		% Daily Value*
Total Fat	3.81g	1%
Cholesterol	51.87mg	3%
Sodium	153.01mg	1%
Potassium	161.98mg	1%
Total Carbs	20.64g	1%
Sugars	17.03g	11%
Dietary Fiber	1.96g	1%
Protein	2.63g	1%
Vitamin C	2.6mg	1%
Vitamin A	0.7mg	3%
Iron	0.9mg	1%
Calcium	31.9mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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