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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.8
  • Total Fat: 2.0 g
  • Cholesterol: 0.3 mg
  • Sodium: 188.6 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.1 g

View full nutritional breakdown of Caramel Pumpkin Cupcakes calories by ingredient
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Caramel Pumpkin Cupcakes

Submitted by: FOOFETTE


Number of Servings: 12

Ingredients

    Cupcakes:
    2 C moist-style yellow cake mix (1/2 of an 18.5 oz. box)
    1 C canned pure pumpkin
    1/3 C Egg Beaters
    1/3 C water
    2 T sugar-free maple syrup
    2 t cinnamon
    2 t Splenda No Calorie Sweetener (granulated)
    1/8 t salt

    Topping:
    1 oz. chewy caramels
    2 t light vanilla soymilk

Directions

Preheat oven to 350 degrees.

Combine all cupcake ingredients in a mixing bowl. Whip with a whisk or fork for 2 minutes until well blended.

Spray a 12-cup muffin pan with nonstick spray. Evenly spoon batter into muffin cups.

Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).

Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).

Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.

Number of Servings: 12

Recipe submitted by SparkPeople user FOOFETTE.






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