Caramel Pumpkin Pudding Cupcakes
(16)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
For cupcakes:2 cups moist-style yellow cake mix1 cup canned pure pumpkin1/3 cup egg substitute1/3 cup water2 T. low calorie maple syrup2 tsp. cinnamon2 tsp. sugar1/8 tsp. saltFor topping:2 T. fat free caramel apple dip
Directions
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.

Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user JDMROSA.
Servings Per Recipe: 12
Nutritional Info 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

Member Reviews
  • JUICYSWEETS
     AMAZING!!!! I used 2 tsp of splenda instead of the sugar...can't even tell :) Oh my DELICIOUSNESSS!!! - 12/15/09
  • TANK7993
     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
  • LILJENJENNC
     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
  • AEROBICHO
     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!

  • CHERRYALLIE
     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
  • ROSSYFLOSSY
     Delicious seasonal recipe . - 7/14/21
  • SRIVERS1
     This was really good. Just love them. I packed some up for my Hubby and put them in his his refig on his truck before he left for his trip. He will be gone on our 2nd Anniversary so I wanted him to have a little some thing nice on that day. - 9/25/20
  • JVANAM
     I'm NOT a cupcake fan, but I would tackle one of these of a fourth and goal. - 9/14/20
  • PEGGIE57
     They don't give the oven temperature ! - 9/22/13
  • CD3625825
     has my favorite ingredients in this recipe - 7/12/10
  • RB2252
     I rated these somewhere else too...I LOVE THEM!!!! - 5/25/10
  • JENN224
     These did not cook up well..and they tasted doughy to me. I even increased the time.. - 3/4/09
  • ELMELLON
     Absolutely stellar! - 11/26/08
  • MOIRAFITZ
     I made this recipe and everyone at work loved them. The cupcakes were good even without the caramel topping. - 11/18/08
  • JODELL77
     Delicious!! Made them for family and work, everyone loved them and had several requests for the recipe. - 11/17/08
  • ICEDREGULAR
     I should have known this was HG! I love her stuff. Thanks for sharing. - 11/11/08
  • LOLAHURAS
     i think i will try different toppings along with the caramel - 11/6/08



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