Caramel Pudding Pumpkin Cupcakes (diet)
Source of Recipe
Hungry Girl
Recipe Introduction
(Makes 12 servings)
Per serving (1 cupcake): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein
Discover how to turn a 500-calorie muffin into a skinny 100-calorie treat. Lisa Lillien, author of the cookbook "Hungry Girl," shares her recipe for a guilt-free dessert.
List of Ingredients
Ingredients for cupcakes
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
1/8 teaspoon salt
2 teaspoons Splenda No Calorie Sweetener (granulated)
**I didn't have granulated Splenda, so I used 2 packets (like for coffee)
Ingredients for topping
3 cubes (about 1 ounce) chewy caramel
2 teaspoons light vanilla soymilk
**I didn't have caramels or soymilk, so I used 2 Tbsp. caramel ice cream topping
Recipe
Directions
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 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 1/2 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.
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