Caramel Pudding Pumpkin Cupcakes (Hungry Girl)

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

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.

kcal

Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!