- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 122.9
- Total Fat: 2.4 g
- Cholesterol: 0.1 mg
- Sodium: 203.1 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.0 g
- Protein: 2.0 g
Caramel Pumpkin Pudding CupcakesSubmitted by: JDMROSA
IntroductionAdapted from the Hungry Girl recipe. Adapted from the Hungry Girl recipe.
2 cups moist-style yellow cake mix
1 cup canned pure pumpkin
1/3 cup egg substitute
1/3 cup water
2 T. low calorie maple syrup
2 tsp. cinnamon
2 tsp. sugar
1/8 tsp. salt
2 T. fat free caramel apple dip
Combine all cupcake ingredients in a large mixing bowl. Whip with a fork or whisk about 2 minutes until well blended.
Line a 12-cup muffin pan with paper liners and/or spray with nonstick cooking spray. Evenly distribute batter between the 12 cups.
Bake for about 12 minutes, until cupcakes are puffed up but still appear a little gooey on top. Remove from oven and let cool.
When cupcakes are cool enough to handle, arrange them so that they touch each other. (This makes the next step easier!)
Heat caramel dip in the microwave for about 10 seconds to soften. Drizzle caramel evenly over cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user JDMROSA.
Rate This Recipe
Member Ratings For This Recipe
i made this and although it sounded yummy. it really wasnt. It wasnt nasty but i probably will not make it again. It was just ok. The muffin texture wasnt firm enough. i realize it was supposed to be somewhat gooey on top but i had a hard time getting it right. Could have just been me. sorry. - 11/11/08
Reply from JDMROSA (11/11/08)
I've fixed the recipe -- thanks for pointing that out!