Ingredients for Caramel Pudding Pumpkin Cupcakes Hungry Girl
- Yellow Cake Mix
- Pumpkin Puree
- Liquid Egg Substitute
- Sugar Free Maple Syrup
- Cinnamon
- 1 cup granulated sugar (or alternative sweetener, adjust to taste)
- 1/2 teaspoon salt
- Caramels
- 1/4 cup unsweetened soymilk (or other plant-based milk)
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How to Make Caramel Pudding Pumpkin Cupcakes Hungry Girl
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine all cupcake ingredients (see below) with 1/3 cup (80ml) of water.
- Whisk or fork the batter for 2 minutes until smooth and well-blended.
- Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- Evenly distribute the batter into the muffin cups, filling each about 2/3 full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While cupcakes cool, prepare the caramel sauce: In a tall microwave-safe glass or dish, combine the caramel and soymilk (see below).
- Microwave on medium power for 1 1/2 minutes, then stir vigorously until smooth and completely blended. Microwave in 30 second intervals if needed, stirring after each interval, until smooth.
- Once cupcakes are completely cool, arrange them closely together on a plate or serving platter so the edges are touching.
- Drizzle the warm caramel sauce generously over the cupcakes.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
0g
Carbs
1g
