Pumpkin Cream Cupcakes

l pkg. spice cake mix ( 2-layer size)
l pkg. (3.4oz.) Vanilla Instant Pudding
l cup canned pumpkin
l pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
l egg

Heat oven to 350.

Prepare cake as directed pn 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. Swirl gently with small spoon.

Bake 18-22 minutes or until toothpick insesrted in center comes out clean.  Cool 5 minutes ; remove to wire racks. Cool completely.

Extra special:  Stir 1/4 tsp. nutmeg into l l/2 cups thawed Cool Whip; spread over cooled cupcakes.  Keep refrigerated.
P.S. Brody & I made them for Janelle's Birthday;  they really liked them!!!