Pumpkin Cream Muffins

This recipe was passed to me from a lady in our church.  She knows how much I love pumpkin and thought I would enjoy these.  They are incredible!!!  As a side note... I had made a pumpkin roll earlier in the week and had frosting left over; so I decided to top them with a dollop of cream cheese frosting as an added bonus.  However, these muffins are delicious without frosting!

1 pkg. spice cake mix

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup canned pumpkin

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

1   egg

 

HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Hint:
1.  I did not have a spice cake mix on hand and decided to use a yellow cake mix instead.  To add the "spice" into the batter, I added 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 1 tsp. vanilla. 

2.  I filled the recommended 24 muffin cups, but the muffins rose too high and it took much longer to cook.  You should line 30 muffin cups or use the leftover batter (after your 24) to make a mini loaf. 

3.  You can make this at the same time you make a pumpkin roll.  Between these two recipes you will use the whole can of pumpkin and frosting!  Then you'll have 2 desserts!  Desserts are always better when shared with a friend.