Caramel Pumpkin Pudding Cupcakes

Servings: 12 Serving Size: 1 Prep Time: 10 min Points: 2 ww points

For Cupcakes

• 2 cups moist style yellow cake mix (half of a 18.25 ounce box)
  
• 1 cup pure pumpkin
  
• 1/3 cup fat-free egg substitute
  
• 2 Tbsp sugar-free maple syrup
  
• 2 Tsp Cinnamon
  
• 2 Tsp granulated Splenda sweenter
  
• 1/8 Tsp salt
• 3 cubes (about 1 ounce) chewy caramel
• 2 Tsp light vanilla soymilk or 2 Tsp skim with a splash of vanilla
  

Preheat oven to 350
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or forkl for 2 minutes or until well blended.
Spray a 12-cup muffin tin with nonstick spray. Evenly spoon mixture into the cups. Place in oven and cook for about 12-14 minutes. (until cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes have cooled enough to handle, arrange then on a plate with the sides touching.
Place caramel and soymilk in a tall microwave safe glass or dish (mixture will bubble up when cooking). Microwave for 1 1/2 minutes remove and stir vigorously until smooth and well blended. If still not full melted microwave another 30 secs. immediately drizzle caramel sauce over cupcakes.



And as always.......enjoy!!!