Pumpkin Cupcakes

Ingredient
Topping

• 1/2 cup cream cheese softened
• 1 large egg
• 2 tablespoons white sugar
• 2/3 cup semi sweet chocolate mini morsels

Cupcake

• 1 package (16 oz) pound cake mix
• 1 cup 100% pure pumpkin
• 1/3 cup water
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda

Method 

Preheat oven to 325°F. Grease or paper line 18 muffin cups.
Topping
Beat cream cheese, egg, and sugar in small mixer bowl until smooth. Stir in morsels.
Cupcakes
Combine cake mix, pumpkin, water, eggs, pumpkin spice and baking soda in a large mixing bowl; beat on medium speed for three minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon 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 and let cool completely. These are so delicious, any time of the day. Great for lunch snacks.