Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Polka Dot Pumpkin Cupcakes




Source of Recipe


Source: Libby's® Pumpkin®


List of Ingredients




For the Topping:

1/2 cup (4 ounces) cream cheese, softened

1 large egg

2 tablespoons granulated sugar

2/3 cup Nestle Toll House Semisweet Chocolate Mini Morsels


For the Cupcakes:

1 package (16 ounces) pound cake mix

1 cup Libby's 100% Pure Pumpkin

1/3 cup water

2 large eggs

2 teaspoons pumpkin pie spice

1 teaspoon baking soda



Recipe



Preheat oven to 325 degrees F. Grease or paper-line 18 muffin cups.


FOR THE TOPPING:
Beat cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.


FOR THE CUPCAKES:
Combine cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter.


Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.