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Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.

Polka Dot Pumpkin Cupcakes

4 ounces cream cheese, softened
1 large egg
2 tablespoons granulated sugar
2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 (16-ounce) package pound cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup water
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

1. Preheat oven to 325° F. Grease or paper-line 18 muffin cups.
2. Beat cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels. Set aside.
3. Combine cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter.
4. 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; remove to wire racks to cool completely.

Makes 18 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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