Dessert

Caramel Pumpkin Pudding Cupcakes is for Dessert.

Caramel Pumpkin Pudding Cupcakes takes 5 minutes to prepare.

Caramel Pumpkin Pudding Cupcakes takes 15 minutes to cook.

Caramel Pumpkin Pudding Cupcakes makes 12 servings.

The ingredients for Caramel Pumpkin Pudding Cupcakes are:

For cupcakes:
2 cups moist-style yellow cake mix
1 cup canned pure pumpkin
1/3 cup egg substitute
1/3 cup water
2 T. low calorie maple syrup
2 tsp. cinnamon
2 tsp. sugar
1/8 tsp. salt

For topping:
2 T. fat free caramel apple dip

Here is how you make Caramel Pumpkin Pudding Cupcakes:

Preheat oven to 350 degrees F.Combine all cupcake ingredients in a large mixing bowl. Whip with a fork or whisk about 2 minutes until well blended.Line a 12-cup muffin pan with paper liners and/or spray with nonstick cooking spray. Evenly distribute batter between the 12 cups.Bake for about 12 minutes, until cupcakes are puffed up but still appear a little gooey on top. Remove from oven and let cool.When cupcakes are cool enough to handle, arrange them so that they touch each other. (This makes the next step easier!)Heat caramel dip in the microwave for about 10 seconds to soften. Drizzle caramel evenly over cupcakes.Enjoy!Number of Servings: 12Recipe submitted by SparkPeople user JDMROSA.

The nutritional information for Caramel Pumpkin Pudding Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 122.9

• Total Fat: 2.4 g
• Cholesterol: 0.1 mg
• Sodium: 203.1 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 1.0 g
• Protein: 2.0 g