Caramel Pumpkin Pudding Cupcakes


4.4 of 5 (13)
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Nutritional Info
  • 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

View full nutritional breakdown of Caramel Pumpkin Pudding Cupcakes calories by ingredient
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Submitted by: JDMROSA
Caramel Pumpkin Pudding Cupcakes


Adapted from the Hungry Girl recipe. Adapted from the Hungry Girl recipe.
Number of Servings: 12


    For cupcakes:
    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

    For topping:
    2 T. fat free caramel apple dip


Preheat oven to 350 degrees F.

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.


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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    AMAZING!!!! I used 2 tsp of splenda instead of the sugar...can't even tell :) Oh my DELICIOUSNESSS!!! - 12/15/09

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  • Incredible!
    2 of 2 people found this review helpful
    I made these for my company luncheon and they couldn't believe that they were low in fat. I have had people requesting the recipe.

    Had trouble with the first batch had to adjust the cook time to 15 minutes and that made them perfect. - 11/21/08

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  • Incredible!
    1 of 1 people found this review helpful
    I used caramel icecream topping on top, and it turned out delicious. These cupcakes are so light and yummy. I used a combination of eggs and egg whites, as that is what I had in the fridge. - 10/4/11

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  • Incredible!
    1 of 1 people found this review helpful
    I love these. I make them just like the HG recipe though. The only difference is the glaze ingredients, and splenda instead of sugar. Great cupcakes! - 4/8/09

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  • Good
    1 of 1 people found this review helpful
    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!

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  • They don't give the oven temperature ! - 9/22/13

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  • 0 of 2 people found this review helpful
    has my favorite ingredients in this recipe - 7/12/10

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  • I rated these somewhere else too...I LOVE THEM!!!! - 5/25/10

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  • These did not cook up well..and they tasted doughy to me. I even increased the time.. - 3/4/09

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  • Absolutely stellar! - 11/26/08

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  • I made this recipe and everyone at work loved them. The cupcakes were good even without the caramel topping. - 11/18/08

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  • Delicious!! Made them for family and work, everyone loved them and had several requests for the recipe. - 11/17/08

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  • I should have known this was HG! I love her stuff. Thanks for sharing. - 11/11/08

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  • i think i will try different toppings along with the caramel - 11/6/08

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