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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:
11/5/2009
Good texture, good taste, too big for my muffin pans - loved the cream cheese mixture but even using a baby spoon, had a hard time swirling - WILL make again!
posted:
11/5/2009
The flavor of these cupcakes is delicious! I also had a hard time swirling in the cream cheese mix and mine didn't look anything like the picture. I might skip the cream cheese next time and just top them with cream cheese frosting after they cool.
posted:
11/5/2009
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!
posted:
11/4/2009
Everyone loved these moist cupcakes!
posted:
11/4/2009
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!
posted:
11/2/2009
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!
posted:
11/2/2009
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.
posted:
10/26/2009
It was easy, inexpensive, and yummy! Loved the tip to add cool whip on top. I enjoyed eating them warm.
posted:
10/23/2009
Made them for breakfast. Everyone loved them!
posted:
10/18/2009
Pumpkin pie filling has spices & sugar added for a pie filling. Canned pumpkin is the pumpkin only.
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