Pumpkin Cream Cupcakes

1 pkg. spice cake mix
1 pkg. (3.4 oz.) Jello Vanilla Flavor Instant Pudding
1 C. canned pumpkin
1 pkg. (8 oz.) Cream Cheese, softened
1/4 C. sugar
1 egg
1/4 tsp. ground nutmeg
1 1/2 C. thawed Cool Whip

Heat oven to 350. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon batter into paper-lined muffin cups.

Beat cream cheese with mixer until creamy. Blend in sugar and egg. Add spoonful to each cupcake.

Bake 18 to 21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Remove from pans. Cool completely.

Stir nutmeg and Cool Whip together. Spread over cooled cupcakes. Keep refrigerated.

Makes 24 cupcakes.