Instructions: Combine cream cheese, 1/4 cup sugar and 1 egg in bowl of food processor until smooth. Transfer to small bowl and set aside.

Put 2 eggs, oil, 1 cup sugar and pumpkin in same processor bowl (without washing it). Mix until smooth, 20 to 30 seconds. Add flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt. Pulse until just combined.

Spoon into muffin pans lined with paper cups, dividing batter evenly. (If baking in batches, remaining batter can be kept at room temperature while first batch is in the oven.) Spread cream cheese mixture over tops, dividing evenly. Use small measuring spoon to fold some pumpkin batter over cream cheese batter for marbled effect.

Bake at 350 degrees until toothpick inserted in center comes out clean, about 25 minutes. Carefully remove cakes from pan and cool on wire rack. (Can be baked in advance, cooled completely, covered and kept at room temperature for 1 day, or frozen up to 1 month, wrapped airtight after frozen solid. Thaw, uncovered, at room temperature.)

This recipe yields 14 cupcakes.

NOTES :

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