Pumpkin Cream Cheese Cupcakes

I've held off long enough, it's time for another pumpkin recipe-YIPPEE!
These are fabulous cupcakes, simple to make, and a tiny bit decadent. With the cheesecake like center, these little cakes don't need frosting (unless its a big dollop of sweet whipping cream).

Enjoy!

Pumpkin Cream Cheese Cupcakes
1 pkg. spice cake mix (plus the ingredients listed on the box for preparation)
1 Tbsp. pumpkin pie spice
1 pkg. (3.4 oz.) Vanilla instant pudding mix
1 c. canned pumpkin
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
1 egg

Preheat oven to 350 degrees.
Place 24 cupcake papers in cupcake pans.
Prepare the cake mix according to package directions. Once it is completely mixed, add the vanilla pudding mix, canned pumpkin, and pumpkin pie spice. Mix well.
Spoon 1/4 c. batter into prepared cupcake papers.
Beat cream cheese until creamy. Add the sugar and egg, blending well. Place about 1 Tbsp. of the cream cheese mix on the top of each filled cupcake wrapper.

Bake for 18-21 minutes.  Cool 5-10 minutes in the pan, then transfer to wire racks to cool completely.
These are best stored in the fridge.