Caramel Pumpkin Pudding Cupcakes

The recipe Caramel Pumpkin Pudding Cupcakes can be made in roughly 32 minutes. This recipe makes 12 servings with 353 calories, 4g of protein, and 3g of fat each. For 68 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of canned pumpkin, maple syrup, liquid egg substitute, and a handful of other ingredients are all it takes to make this recipe so flavorful. 276 people found this recipe to be delicious and satisfying. It is brought to you by Lady Behind the Curtain. It is an inexpensive recipe for fans of American food. Overall, this recipe earns a good spoonacular score of 46%. Caramel Pumpkin Cupcakes With Caramel Cinnamon Cream Cheese Frosting, Caramel Pumpkin Cupcakes with Caramel Cinnamon Cream Cheese Frosting, and Pumpkin Cupcakes with Pudding are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degreesCombine 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 or line muffin pan. 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.

 

Step by step:

1. Preheat oven to 350 degrees

2. 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 or line muffin pan. Evenly spoon batter into muffin cups.

3. 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.

4. 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.

Nutrition Information:

covered percent of daily need