Snack

HG Caramel Pudding Pumpkin Cupcakes is for Dessert, Snack.

HG Caramel Pudding Pumpkin Cupcakes takes 5 minutes to prepare.

HG Caramel Pudding Pumpkin Cupcakes takes 18 minutes to cook.

HG Caramel Pudding Pumpkin Cupcakes makes 12 servings.

The ingredients for HG Caramel Pudding Pumpkin Cupcakes are:

1 3/4 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
1 cup canned pure pumpkin
1/3 cup fat-free liquid egg substitute
2 tablespoons sugar-free maple syrup
2 teaspoons cinnamon
2 teaspoons Splenda No Calorie Sweetener (granulated)
1/8 teaspoon salt

3 tbsp Smuckers sugar free caramel

Here is how you make HG Caramel Pudding Pumpkin Cupcakes:

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 18 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.Drizzle caramel over cupcakes. Serving Size:?Make 12 CupcakesNumber of Servings: 12Recipe submitted by SparkPeople user STARR084.

The nutritional information for HG Caramel Pudding Pumpkin Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 110.4

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 184.3 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 1.9 g
• Protein: 2.3 g