| | Directions | | Beat eggs in small bowl, set aside Mix sugars and spices together in medium bowl. Add flour and salt, blend in pumpkin and eggs, add vanilla and nuts, mix well. In another bowl mix cream cheese and confectioners sugar together, mix well until smooth. In muffin pan, line with cupcake liners. Add 1 tablespoon pumpkin mixture, then add 1 teaspoon cream cheese mixture, then add 1 teaspoon of caramel bits, last add more pumpkin mixture to fill liner. Repeat the next liners the same. Bake in preheat oven, 350° for 20 to 25 minutes. |
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| Ingredients | | - |  | 2 cups self-rising flour |
| - | | 1 cup Sugar |
| - | | 1/2 cup dark brown sugar |
| - | | 1 teaspoon Salt |
| - | | 2 teaspoons ground cinnamon |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/2 teaspoon ground nutmeg |
| - | | 1 teaspoon ground allspice |
| - | | 1 teaspoon vanilla |
| - | | 1 can pumpkin (15 ounce can) |
| - | | 1 package cram cheese, softened (8 ounce pkg) |
| - | | 1 cup confectioners sugar |
| - | | 2 Eggs |
| - | | 1/2 cup black walnuts, chopped |
| - | | 1/2 cup caramel bits |
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