1 can (15 oz) solid pack pumpkin
2 cups sugar
1 cup oil
4 eggs
2 cups all purpose flour
2 teas ea: baking powder and ground cinnamon
1 teas baking soda
1/2 teas salt
Filling:
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 egg
Powdered sugar (optional) or Your favorite vanilla frosting (don’t you dare use canned frosting, you know better than that)
In large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended.
For filling in another small bowl, combine cream cheese, sugar and add egg. Beat on low just until combined.
Fill paper lined muffin cups 1/3 full. Drop filling by tablespoons into center of each cupcake. Cover each cup with remaining batter, dividing batter between the 24 cupcakes.
Bake at 350 for 20-25 min or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 min before removing from pans. Dust with powdered sugar when cool, if you desire or cool completely and frost with vanilla frosting. (that’s what I do, since I’m a frosting addict)
Chocolate Castles 