Caramel Pudding Pumpkin Cupcakes (Hungry Girl) Recipe #359857
Directly from Hungrygirl.com
Flexible for vegans, adaptable for IBD sufferers & diabetics (I.E. my house)
Easily doubled
by Dusty&Sarah
22 min | 10 min prep
SERVES 12 , 12 cupcakes
- 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
- 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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5 stars