Caramel Pudding Pumpkin Cupcakes (Hungry Girl)

Recipe by DustyandSarah
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 22mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
  • 1
    cup canned pumpkin puree
  • 13
    cup fat-free liquid egg substitute or 1/3 cup energ egg substitute
  • 2
    tablespoons sugar-free maple syrup (or not)
  • 2
    teaspoons cinnamon
  • 2
    teaspoons sugar, in the raw or 2 teaspoons stevia, equivalent
  • 18
    teaspoon salt
  • Ingredients for topping
  • 3
    cubes chewy caramels (about 1 ounce)
  • 2
    teaspoons light vanilla soymilk
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well 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.
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