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1
Heat oven to 400 degrees F.
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2
Place flour in large bowl.
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3
Cut in 4 oz.
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4
cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball.
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5
Place on lightly floured surface; pat into 1-inch-thick rectangle.
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6
Cut into 24 equal pieces; press onto bottoms and up sides of 24 mini muffin pan cups.
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7
Mix pumpkin, sour cream, sugar, egg and 1 tsp.
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8
cinnamon until blended; spoon into crusts.
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9
Bake 20 to 25 min.
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10
or until centers are set.
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11
Cool 10 min.
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12
in pan.
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13
Remove to wire racks; cool completely.
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14
Heat oven to 350F.
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15
Prepare cake batter as directed on package.
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16
Blend in 2 tsp.
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17
of the remaining cinnamon.
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18
Spoon about 1 Tbsp.
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19
cake batter into each of 24 medium muffin pan cups sprayed with cooking spray.
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20
Place 1 pumpkin pie in each cup.
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21
Cover with remaining cake batter.
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22
Bake 18 to 20 min.
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23
or until toothpick inserted in centers of cupcakes comes out clean.
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24
Cool in pans 10 min.
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25
Remove to wire racks; cool completely.
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26
Beat remaining cream cheese and marshmallow creme in large bowl with mixer until blended.
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27
Add COOL WHIP; beat on low speed just until blended.
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28
Frost cupcakes and sprinkle with remaining cinnamon.
