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Second place receipe by Mary Fuller of Le Mars, Iowa

1 pkg. spice cake mix

1 pkg. vanilla instant pudding 3.4 oz.

1 can canned pumpkin 15 oz.

8 oz. cream cheese

1/4 C. sugar

1 egg

Prepare cake batter as directed on the package. Add dry pudding and pumpkin. Spoon into 24 paper lined muffins cups. Beat cream cheese until creamy. Blend in sugar and egg. Spoon over batter in muffin cups. Swirl gently with a small spoon. Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean. Cool completely.


Stir 1/4 tsp. nutmeg into a small bowl of cool whip. Frost cupcakes. Keep refrigerated.

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