Day 20 - Pumpkin Upside Down Cakes with Sugar Cookie Eggnog Pudding

           Pumpkin Upside Down Cakes
      with Sugar Cookie Eggnog Pudding
1 cup Sugar Cookie Eggnog (found this
   in the grocery store and it inspired my
   entire recipe)
1 1/2 cup sugar
1 cup canned pumpkin (yes, had to try)
2 cups all purpose flour
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp vanilla extract
1 stick or 8 Tbsp butter or margarine
3 large eggs


Preheat oven to 350 degrees F. Grease and
flour 12 mini bundt cake pans or muffin 
pans.
In large mixing bowl, mix flour, baking 
soda, baking powder, salt, nutmeg, 
cinnamon, and pumpkin pie spice.
In separate bowl, using mixer at medium 
speed, cream butter until smooth. Slowly
add the sugar and beat until fluffy. Add the
eggs, 1 at a time, and beat well after each.
Add milk and vanilla, then dry ingredients
and beat until well blended.
Spoon the batter into the mini bundt or 
muffin pans, filling 3/4 full. Bake at 350 
degrees for 16-19 minutes, or until cake 
tester comes out of center clean. Cool 
cupcakes for 10 minutes.
Remove from pans and invert on plate.


Filling:
1 box instant vanilla pudding
2 cups sugar cookie eggnog


Prepare according to package instructions
with using the eggnog in replacement of
the milk. Cool in fridge for 20 minutes.


If using regular cupcakes, cut a hole out 
of the top center of the cake. If bundt pan,
there's already a prepared hole present.
Spoon pudding into center of cupcakes.
Garnish as desired. Serve!!!!