Caramel-Pumpkin Cream Cupcakes

• 1 pkg. (2-layer size) spice cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup canned pumpkin
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 container (16 oz.) ready-to-spread cream cheese frosting
• 1 cup thawed COOL WHIP Whipped Topping
• 1/4 cup caramel ice cream topping

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

cake mix, pumpkin, philadelphia cream cheese, sugar, egg, ready, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/caramel-pumpkin-cream-cupcakes-138516.aspx (may not work)