Pumpkin-Bottom Cupcakes

My husband and I spent the afternoon trying out an experimental fall treat.
What I wanted:

• Pumpkin for fall flavor
• Cream cheese, what goes better with pumpkin?

What I didn't want:

• Mess
• Something too heavy

My solution was to attempt to combine a pumpkin bar recipe with black-bottom cupcakes. So is "Pumpkin-Bottom Cupcakes" a good name?

The Recipe (yield 12 cupcakes):

Pumpkin Cake:

7 oz pure canned pumpkin not pumpkin pie filling

2 eggs

3/4 cup sugar

1/2 cup vegetable oil

1 cup sifted flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1/2 tsp baking soda

 Mix wet ingredients first. Stir together dry ingredients in a separate bowl, then add to pumpkin mixture.

Cream Cheese:

4 oz cream cheese softened

1 egg

2 tbs sugar

pinch of salt

vanilla to taste (optional)

Mix until smooth.

Pre-heat oven to 350 F. Prepare cupcake pan and fill each cup about half-way. Spoon a dollop of cream cheese mixture onto each cupcake then bake for about 30 minutes. 

Still needs a little tweaking. There wasn't quite as much cream cheese filling as I wanted but they were still pretty tasty!