Pumpkin Cream Cheese Muffins

My husband is a huge fan of pumpkin pie, but I'm not a big pie fan. So when I came across this recipe, I just had to make them! These muffins are such a great compromise for us…he gets his pumpkin, and it's not pie for me. These muffins are moist and light!  This is something that people will ask you to bring to potlucks, and they are easy to make too!  

Ingredients:
1 pkg spiced cake mix
1 pkg (3.4 oz) jello vanilla instant pudding
1 cup canned pumpkin
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar (or 2 tbsp Splenda for Baking)
1 egg

Directions:
Heat oven to 350 degrees F. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon batter 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 18-21 minutes or until toothpick inserted in centers comes out clean. Cool before serving.

ENJOY!! 

Source: My Baking Heart