Ingredients

Topping:
4 ounces cream cheese, softened
1 large egg
2 tablespoons sugar
2/3 cup chocolate chips

Cupcakes:
16 ounces pound cake mix
1 cup canned pumpkin
1/3 cup water
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

Method

1. Preheat oven to 325ºF. Grease or paper-line 18 muffin cups.
2. For topping: Beat cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.
3. For cupcakes: 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.
4. Spoon about 1 tablespoon topping over batter.
5. 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.