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Pumpkin Cream Cupcakes

Pumpkin Cream Cupcakes recipe
photo by:kraft
These pumpkin cupcakes are super moist, thanks to luscious pudding and cream cheese baked right inside.
time
prep:
10 min
total:
31 min
servings
total:
24 servings
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posted:
11/16/2009
coworker made them for us. They were so good! I could get hooked on these real easy
posted:
11/13/2009
These were SO moist! Very easy to prepare!
posted:
11/12/2009
The cupcakes came out moist and yummy. Swirled the cream cheese with the batter to make the finished product look even more appealing. Took a little more time and patience but worth the effort. Lightened up the calories and fat by substituting egg white in place of one egg in both the batter and cream cheese mixture. Also switched to Philly light neufchatel cream cheese and no one could tell the difference. Even better that you don't have to frost them so they're easy to transport. Was a big hit with the teachers at my children's school. Great dessert to enjoy with a cup of coffee.
posted:
11/11/2009
These are yummy! I only had a 12 and 6 count cupcake pan so while those were baking I used the remaining batter and made mini cupcakes. Shortened the baking time just a little and they came out perfect. Brought some to work this morning and everyone loved them. They are very soft and moist, almost have a carrot cake taste to them. I found that there was more than enough batter and probably filled my liners a little too much but they still came out great. I'll be making these for our holiday get festivities. They are so easy to make!
posted:
11/11/2009
Very good! I think next time I would only make half of the cream cheese mixture because I had a lot leftover.
posted:
11/11/2009
My husband and my father just loved these cupcakes, very moist and tasty, i will surely make these again.
posted:
11/10/2009
These were just ok. I will admit that I tend to take longer preparing things-but these took about 35 minutes to prepare-after filling the cupcake liners w/ batter, I had to wash out the bowl (or dirty a new one) and then mix up a new "batter" (the cream cheese mixture) and then refill each cup. It was like making 2 cupcake recipes. When it was all said and done, these weren't even that sweet. They definately need a frosting-they taste more like a muffin, but are much more caloric and not as nutritional. These would probably be tasty if, as one of the reviewers said, you skipped the cream cheese center and simply did a cream cheese frosting instead.
posted:
11/9/2009
I made these with Brown Sugar Cinnamon cream cheese because it's all I had on hand and it was FANTASTIC! I'm not sure I'll even try to make these with regular cream cheese : )
posted:
11/6/2009
Excellent taste and easy to make. Everyone enjoyed them.
posted:
11/6/2009
I made these for a meeting with other moms. They were soooo good! Very moist, and are great tasting right out of the oven. WILL definitely make them again. So so super easy too.
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