Preheat oven to 350ºF.  Line a 12-cup muffin tin with paper muffin cup liners.  In a medium sized bowl combine pumpkin bread mix, sour cream, butter and eggs and mix until combined.  Divide batter among muffin cups and bake for 20-25 minutes until a toothpick inserted into the center comes out clean.  Cool cupcakes in a pan on a wire rack for 5 minutes before removing from cups.  Cool completely before frosting.  Beat the cream cheese and canned pumpkin with an electric mixer until smooth.  Add confectioners sugar and pumpkin cheesecake blend and beat on low speed until incorporated. Frost cupcakes.

Calories 410; Fat 20 g; Saturated Fat 12 g; Carb 53 g; Fiber 2 g; Protein 6 g; Chol 110 mg; Sodium 220 mg