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Caramel Pudding Pumpkin Cupcakes By: Lindsey

Can I just say these are A-M-A-Z-I-N-G!!! They are SO stinkin good and they are good for you!!! Here is the info: (Makes 12 servings) Per Serving(1 Cupcake): 108 Calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugar, 2g protein.

2 Cups Moist Yellow Cake Mix(1/2 of 18.25 ounce box)
1 Cup canned pure pumpkin
1/3 Cup fat-free liquid egg substitute
2 Table spoons sugar free maple syrup
2 Teaspoons cinnamon
2 Teaspoons Splenda no calorie sweetner
1/8 Teaspoon salt

Ingredients for topping

3 chewy caramel squares
2 teaspoons light vanilla soymilk


Preheat the oven 350

Mix all cupcake ingredients in mixing bowl. Add 1/3 cup water(I totally forgot this part and they were still yummy). Whip with wisk or fork for two minutes.

Spray 12 cup muffin pan. Fill cups evenly.

Cook for 12 minutes until top of cupcakes look gooey but have puffed up.

Once cupcakes are coo,l place on plate/dish. Microwave in a bowl caramel squares and soymilk for about 1 1/2 min. Microwave it in 30 sec. increments. Stir in between. Immediately pour over cupcakes.

SO GOOD!
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Comments

Jenn said…
I swiped your recipe for my bible study group and they were wonderful!!!! Thanks for sharing!
November 12, 2009 at 6:27 AM
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