Caramel-Pumpkin Cream Cupcakes

Ingredients

• 1 cup pumpkin canned
• 0.3 cup caramel ice cream topping 
• 8 oz philadelphia cream cheese softened
• 16 oz ready-to-spread cream cheese frosting 
• 1  eggs 
• 3.4 oz jell-o vanilla flavor pudding instant
• 1 pkg spice cake mix (2-layer size)
• 0.3 cup sugar 
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• oven
• whisk
• blender
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F.
2. Prepare cake batter as directed on package.
3. Add dry pudding mix and pumpkin; beat 2 min. Spoon into 24 paper-lined muffin cups.
4. Beat cream cheese in medium bowl with mixer until creamy.
5. Add sugar; mix well. Blend in egg. Spoon over batter in muffin cups.
6. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min.
7. Remove to wire racks; cool completely.
8. Spoon frosting into medium bowl.
9. Add COOL WHIP; whisk until blended.
10. Spread onto cupcakes; drizzle with caramel topping.