Pumpkin Cream Cupcakes

1 pkg spice cake mix
1 pkg (3.4 oz size) instant vanilla pudding
1 c canned pumpkin (not pumpkin pie filling)
1 pkg softened cream cheese
1/4 c sugar
1 egg

1. Prepare cake batter according to package instructions. Add dry pudding mix and pumpkin. Mix well and pour into 24 paper-lined muffin cups (I use an ice cream or cookie scooper to make this mess free).

2. Beat cream cheese, sugar, and egg. Dollop onto pumpkin mixture and gently swirl into batter.

3. Bake 18-21 minutes or until toothpick inserted into center comes out clean.

Review:
Very moist, pretty tasty, super convenient (you use a mix!)...but I could have gone for even more pumpkin flavor. I would make these again. They are not overly sweet and don't have a frosting, so I would almost pass them off as a muffin!

To-Go Food

I made a promise a few months ago to get out of a food rut and to share my new-found recipes with you. I was really good at trying new dishes and posting them for you to try...for a few weeks. In an effort to get back on the horse, I am putting the food on the front burner by giving it it's own blog. Here you will get a glimpse at what we are eating, what it looked like, and the recipe. Bon Appetit!