Caramel Pudding Pumpkin Cupcakes (hungry Girl)

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
• 1 cup canned pumpkin puree
• 1/3 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
• 1/8 teaspoon salt
• 3 cubes chewy caramels (about 1 ounce)
• 2 teaspoons light vanilla soymilk

Recipe

• 1 preheat oven to 350 degrees.
• 2 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.
• 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).
• 5 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).
• 6 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.