- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 105.9
- Total Fat: 2.1 g
- Cholesterol: 0.2 mg
- Sodium: 154.9 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 1.0 g
- Protein: 1.8 g
Hungry Girl's Caramel Pudding Pumpkin CupcakesSubmitted by: KETTLEBELLJUNKY
2 cups moist-style yellow cake mix
1 cup canned pure pumpkin
1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/3 cup water
2 tbsp. sugar-free pancake syrup
2 tsp cinnamon
2 tsp Splenda No Calorie Sweetener (granulated)
1/8 tsp salt
3 cubes (about 1 oz.) chewy caramel
2 tsp light vanilla soymilk
Combine all cupcake ingredients in a mixing bowl with 1/3 cup water. Whip with a whisk or fork for 2 minutes, or until thoroughly blended.
Spray a 12-cup muffin pan with nonstick spray or line with baking cups. 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. Eat up!
MAKES 12 SERVINGS
Number of Servings: 12
Recipe submitted by SparkPeople user FITMUMMY2B.