Polka Dot Pumpkin Cupcakes

TOPPING:
4 ounces cream cheese, softened
1 large egg
2 tablespoons sugar
2/3 cup chocolate chips

CUPCAKES:
16 ounces pound cake mix
1 cup canned pumpkin
1/3 cup water
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

PREHEAT oven to 325�F. Grease or paper-line 18 muffin cups.

FOR TOPPING Beat cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.

FOR CUPCAKES 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. 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. Makes 18.