I've got TWO pumpkin recipes to share tonight! I absolutely love pumpkin, and will probably be making these two quite often. Feel free to ship me any extra canned pumpkin ;) I'm stocking up while I can find it. I think the smell of pumpkin is one of the reasons I love fall so much. It's just.. homey.
One is a Hungry Girl recipe and the other from my TOH cookbook. I'm taking the cupcakes to work tomorrow, if they survive the night with husband and kid- apparently they haven't realized it's a diet recipe. Heh.
Caramel Pumpkin Pudding Cupcakes
2 cups moist-style yellow cake mix (I use sugar free)
1 cup canned pumpkin
1/3 cup water
1/2 cup fat-free liquid egg substitute
2 tbsp sugar-free maple syrup
2 tsp cinnamon
2 tsp Splenda
1/8 tsp salt
3 cubes chewy caramel (about 1 oz)
2 tsp light vanilla soy milk (I used skim instead)
Preheat the oven to 350.
Combine all cupcake ingredients in a mixing bowl. Whip with a whisk or fork for 2 minutes until well blended. Spray muffin pan or line with baking cups. Spoon batter evenly into muffin cups. Bake for 10-12 minutes. Cupcakes will puff up but still appear a little gooey on top. Centers will also be gooey (thus the pudding cupcake thing).
While cupcakes cool, place caramel and milk in microwaveable dish. Milk will bubble up, so make sure the bowl is large enough. Microwave at medium power for 1-1/2 minutes. Stir vigorously until smooth. Immediately drizzle over cupcakes.
Makes 12 servings at 108 calories each or 3 points plus.
1-1/2 cups cold fat-free milk
1 pkg sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1 cup fat-free whipped topping
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger, and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.
Makes 4 servings at 96 calories or 2 points plus.