These cupcake-y/muffin-y bits of love are d.lish. Seriously. They are only 2 WW points each if you're counting. Recipe is from The Hungry Girl cookbook.***Edited to add the following: OMG! After being in the fridge all night, they taste like pumpkin pie.
2 cups moist--style yellow cake mix (1/2 a box)
1 c. canned pure pumpkin
1/3 c. fat-free liquid egg substitute
2 tbls. sugar-free maple syrup
2 tsp. cinnamon
2 tsp. Splenda
1/8 tsp. salt
Combine all ingredients in a mixing bowl with 1/3 cup water. Whip with whisk or fork for 2 minutes until blended. Line 12-cup muffin pan with paper baking cups. Evenly spoon batter into muffin cups. Cook for 14-15 minutes at 350 degrees until puffy and slightly gooey on top. Cool enough to handle and place close together on a plate. Melt 3 caramels and 2 tsp light vanilla soy milk in microwave for 70 seconds at 50% power. Stir mixture vigorously until smooth. Drizzle over cupcakes.
SO good. Even the kids liked them. I had to cut them off at 2.
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