Pumpkin Pudding Cupcakes

Feeding my Family's Note:

Another Hungry Girl recipe that I modified to meet my families needs. I left off the topping and substituted stevia & maple syrup for agave nectar.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Yield: 12 cupcakes

• 2 cups yellow cake mix , moist style (1/2 of an 18.25-ounce box)
• 1 cup canned pumpkin puree
• 1⁄3; cup Egg Beaters egg substitute
• 2 tablespoons agave nectar
• 2 teaspoons cinnamon
• 1⁄8; teaspoon salt
• 1⁄3; cup water
• olive oil flavored cooking spray

Directions:

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a mixing bowl. Whip with a whisk or fork for 2 minutes until well blended.
3. Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
4. Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).

Reviews

[Sydney Mike]

Made these little tasties using the agave nectar, thanks to a friend of mine who hunted it down for me (& who ended up with 6 cupcakes, as well)! Very nice tasting, & right out of the oven, just slightly cooled, they are really delicious! Completely cooled, we enjoyed them with a bit of cream cheese! [Made & reviewed for one of my adoptees in this Spring's Pick A Chef]