Ingredients for Pumpkin Pudding Cupcakes
- Yellow Cake Mix
- Canned Pumpkin Puree
- Egg Beaters Egg Substitute
- 1/4 cup maple syrup + 1-2 tablespoons stevia (adjust to your sweetness preference)
- Cinnamon
- ½ teaspoon salt
- Water
- Olive Oil Flavored Cooking Spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Pudding Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pumpkin Pudding Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, and stevia until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the oil and vanilla extract.
- Evenly distribute the batter among the prepared muffin cups, filling each about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
0g
Carbs
0g
