Pumpkin Cream Cupcakes

Nothing says fall more than smell of pumpkin cupcakes baking in the oven! I love anything pumpkin and these cupcakes that seem more like muffins came out delicious! As part of the recipe it has a cream topping, feel free to cut some calories by leaving this out. The cupcakes come out so good that it’s not necessary. I hope you guys enjoy this and for the ones who actually make it, please share your opinion. =)


1 pkg. (2-layer size) spice cake mix – use egg whites when making mix
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding sugar-free
1 cup canned organic pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese fat-free, softened
1/4 cup Splenda
1 egg

HEAT oven to 350ยบF.
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 splenda 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.

5 thoughts on “Pumpkin Cream Cupcakes

  1. Hi, I’m working with Ideal Sweetener. What a scrumptious looking recipe! We see that you have tried Splenda. Have you tried the sugar substitute Ideal No Calorie Sweetener yet while baking or cooking? You can buy it in bags or in boxes of little packets. Visit for $1 off! Hope this helps and have a great day!

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