Ingredients

The following ingredients have 12 Servings
  • 2 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 zero-calorie sugar substitute (granulated)
  • 1/8 teaspoon salt
  • 3 cubes (about 1 ounce) chewy caramel
  • 2 teaspoons light vanilla soy milk

Instruction

  • Preheat the oven to 350F
  • 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 12 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
  • Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated)
  • Microwave at medium power for 1 minutes
  • Stir mixture vigorously until smooth and thoroughly blended
  • (Return to microwave for 30 seconds at medium heat if caramel has not fully melted
  • ) Immediately drizzle caramel sauce over cupcakes