Caramel Pudding Pumpkin Cupcakes (Hungry Girl) Recipe

Name: Caramel Pudding Pumpkin Cupcakes (Hungry Girl)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Ingredients for topping; 3 cubes chewy caramels (about 1 ounce); 2 teaspoons light vanilla soymilk

Servings: persons

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
Ingredients for topping
3 cubes chewy caramels (about 1 ounce)
2 teaspoons light vanilla soymilk

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Caramel Pudding Pumpkin Cupcakes (Hungry Girl) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Pudding Pumpkin Cupcakes (Hungry Girl)

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