Pumpkin Pudding Cupcakes

Ingredients

• 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. 1

   Preheat oven to 350 degrees.

2. 2

   Combine all ingredients in a mixing bowl. 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).