Pumpkin Cheesecake Cupcakes

These yummy cupcakes are perfect for Fall time & can be decorated just like Jack-O-Lanterns to fit right in with Halloween treats!

Ingredients
Filling:

• 1 (8oz) pkg cream cheese, softened
• 1 egg
• 2 tbsps sugar

Cupcakes:

• 1 (14oz) pkg PILLSBURY Pumpkin Quick Bread
• 3/4 cup milk
• 2 tbsps CRISCO Vegetable Oil
• 1 egg
• 3 tbsps butter, melted

1. Heat oven to 350 degrees F. Spray 12 muffin cups with non-stick spray, or use muffin liners.

2. Beat cream cheese in a medium mixing bowl until soft. Add egg and sugar, beat until smooth.

3. Empty pumpkin bread mix into a large bowl. Remove 3/4 cup dry mix and set aside to make topping. Add milk, oil, and egg to remaining bread mix in a large bowl. Stir 50 strokes or until blended well. (DO NOT ADD BUTTER TO MIX YET)

4. Fill each muffin cup with about 1/4 cup batter. Make indentation in batter with a small measuring spoon, sprayed with non-stick spray. Put 1 heaping tablespoon cream cheese mixture in the center of each cupcake.

5. Add melted butter to reserved dry mix, stir with a fork until crumbly. Crumble about 1 tablespoon over each cupcake.

6. BAKE for 20 minutes.

7. Allow cupcakes to cool in the pan for about 10 minutes

8. Then on a cooling rack allow them to cool completely before icing or decorating. (You can place them in the refrigerator to speed this time up.)

9. For the decorations I used 1/2 container of cream cheese icing & mixed in 4 drops yellow food coloring and 2 drops red food coloring, to create an orange color icing. I also used Green sparkle Gel Icing for the stems and leaves on the pumpkin.

10. I placed the mixed orange icing in to a large zip lock bag, twisted it tightly and cut a VERY small hole in to the tip.

11. Decorate each cupcake on a plate, it is much easier to clean up!

Cute, huh? My two year old helped me bake and decorate these! They are not only delicious, but fun for the whole family. So, what are you waiting for? :)