Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.
1 PREHEAT oven to 325 degrees F. Grease or paper-line 18 muffin cups.
2 BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.
3 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. Spoon about 1 tablespoon topping over batter.
4 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.