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Mini Chocolate-Pumpkin 'Pie Cakes'
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Mini Chocolate-Pumpkin 'Pie Cakes'

2 Hr(s) 25 Min(s)
20 Min(s) Prep
2 Hr(s) 5 Min(s) Cook
Imagine a mini pumpkin pie baked into a chocolate cupcake. Now imagine how popular you'll be when you bring these to a potluck or Halloween party.
What You Need
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24 servings
Original recipe yields 24 servings
1 cup flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, divided
1/2 cup cold butter, cut into small pieces
1 cup canned pumpkin
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup packed brown sugar
1 egg
3-1/4 tsp. ground cinnamon, divided
1 pkg. (2-layer size) devil's food cake mix
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
1
Heat oven to 400ºF.
2
Place flour in large bowl. Cut in 4 oz. cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Place on lightly floured surface; pat into 1-inch-thick rectangle. Cut into 24 equal pieces; press onto bottoms and up sides of 24 mini muffin pan cups.
3
Mix pumpkin, sour cream, sugar, egg and 1 tsp. cinnamon until blended; spoon into crusts.
4
Bake 20 to 25 min. or until centers are set. Cool 10 min. in pan. Remove to wire racks; cool completely.
5
Heat oven to 350°F. Prepare cake batter as directed on package. Blend in 2 tsp. of the remaining cinnamon. Spoon about 1 Tbsp. cake batter into each of 24 medium muffin pan cups sprayed with cooking spray. Place 1 pumpkin pie in each cup. Cover with remaining cake batter.
6
Bake 18 to 20 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
7
Beat remaining cream cheese and marshmallow crème in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Frost cupcakes and sprinkle with remaining cinnamon.
Kitchen Tips
Tip 1
Size Wise
This occasional treat can fit into a healthful eating plan when you balance out your food choices throughout the day.
Tip 2
How to Store
Keep refrigerated.
Tip 3
Substitute
Substitute pumpkin pie spice for the cinnamon.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 170mg
7%
Total Carbohydrates 31g
11%
Dietary Fibers 1g
4%
Sugars 18g
36%
Protein 4g
8%
Vitamin A
40%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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