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Carmel Pumpkin Pudding Cupcakes

Prep Time: 20 min
Cook Time: 1 hr 5 min
Yield:12

INGREDIENTS:
half of 18.25 oz pkg moist-style yellow cake mix, about 2 cups
1 cup canned pumpkin
1/3 cup fat-free liquid egg substitute
2 tbsp sugar-free pancake syrup
2 tsp ground cinnamon
2 tsp Splenda No Calorie Sweetener (granulated)
1/8 tsp salt
3 cubes chewy caramels
2 tsp light vanilla soy milk
DIRECTIONS:
  1. Preheat oven to 350`F. Coat 12 muffin cups with spray or line with baking cups.

  2. Combine first 7 ingredients and 1/3 cup water. Whisk until blended, about 2 minutes.

  3. Evenly spoon batter into muffin cups. Bake about 12 minutes, until cupcakes have puffed up but are still a little gooey on top.

  4. When cool enough to handle, arrange cupcakes closely on plate, so that edges are touching. Reserve.

  5. Place caramels and soy milk in microwave safe glass (mixture will bubble and rise when heated). Microwave on medium in 30 seconds intervals.

  6. Stir until smooth and blended. If needed, microwave for 30 more seconds on medium to fully melt caramel.

  7. Immediately drizzle over cupcakes.

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