Pumpkin Cream Cupcakes

Made these yesterday and they came out so moist and delicious! I actually cut the fat by not using oil as directed on spice cake mix box, and used fat freem cream cheese in lieu of the regular. Will definitely make again!

Everyone loved these moist cupcakes!

Let me tell you: I'm not that happy with them! They are flavorless. It calls for canned pumpkin. However, I think that the pumpkin pie filling pumpkin would be much better and I think that's what gave them the color in the picture. Mine are mango-colored instead of gingerbread-colored. If you're going to make them, add pumpkin pie spice or else they're going to be so bland, like mine. The cream is good though; it tastes like cheese danish filling. I would only make this again if the recipe was tweaked to add flavor!

Wonderful recipe and my picky children finished them off. I had trouble also with the cream cheese mixture being too runny but I suspect that I let the cream cheese get too soft. Will try again and see if that improves the look, but still yummy if not!

The taste was awesome...but mine had quite a different look than the picture. I had a tough time with the swirling in the cream cheese mixture. It only stayed on top. But again, I would make this again for the flavor.

It was easy, inexpensive, and yummy! Loved the tip to add cool whip on top. I enjoyed eating them warm.

Made them for breakfast. Everyone loved them!

Pumpkin pie filling has spices & sugar added for a pie filling. Canned pumpkin is the pumpkin only.

does anyone know if pumpkin pie filling can be used instead of pumkin in a can? i thought it was the same, can anyone clarify please?

i made these cupcakes today, i LOVE pumpkin and i was iffy about the cream cheese and it being baked threw. i baked them for the 21 mins and they came out perfect! i will make a fresh whipped cream with nutmeg in it to top it...it was very yummy! i will make this again and it will go in my fave pumpkin recipes file!