Imagine a mini pumpkin pie baked into a chocolate cupcake. That's Mini Chocolate-Pumpkin 'Pie Cakes.' Now imagine how popular you'll be when you bring these pumpkin pie cakes to a potluck or Halloween party.
Place flour in large bowl. Cut in 4 oz. cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Place on lightly floured surface; pat into 1-inch-thick rectangle. Cut into 24 equal pieces; press onto bottoms and up sides of 24 mini muffin pan cups.
Mix pumpkin, sour cream, sugar, egg and 1 tsp. cinnamon until blended; spoon into crusts.
Bake 20 to 25 min. or until centers are set. Cool 10 min. in pan. Remove to wire racks; cool completely.
Heat oven to 350°F. Prepare cake batter as directed on package. Blend in 2 tsp. of the remaining cinnamon. Spoon about 1 Tbsp. cake batter into each of 24 medium muffin pan cups sprayed with cooking spray. Place 1 pumpkin pie in each cup. Cover with remaining cake batter.
Bake 18 to 20 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Beat remaining cream cheese and marshmallow crème in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Frost cupcakes and sprinkle with remaining cinnamon.
This occasional treat can fit into a healthful eating plan when you balance out your food choices throughout the day.
How to Store
Substitute pumpkin pie spice for the cinnamon.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.