Caramel Pudding Pumpkin Cupcakes (Hungry Girl)

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 energ egg substitute
• 2 tablespoons sugar-free maple syrup (or not)
• 2 teaspoons cinnamon
• 2 teaspoons sugar, in the raw or stevia, equivalent
• 1/8 teaspoon salt

Ingredients for topping

• 3 cubes chewy caramels (about 1 ounce)
• 2 teaspoons light vanilla soymilk

Directions

1. 1

   Preheat oven to 350 degrees.

2. 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. 3

   Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.

4. 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. 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. 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.