Caramel Pudding Pumpkin Cupcakes Hungry Girl
Indulge your taste buds with these light and guilt-free Caramel Pudding Pumpkin Cupcakes, inspired by Hungry Girl! Perfectly moist and naturally sweetened with canned pumpkin and a zero-calorie sweetener, these fall-inspired treats are infused with the warm spices of cinnamon and nutmeg. The addition of sugar-free caramel pudding mix gives the cupcakes a rich caramel flavor, while unsweetened almond milk and egg whites keep them beautifully tender. Top them off with a dollop of fat-free whipped topping and a drizzle of sugar-free caramel syrup for an irresistible finishing touch! These easy-to-make, low-calorie cupcakes are ready in just 35 minutes and make the ultimate dessert for any pumpkin lover looking for a healthy twist.
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Recipe Information
Ingredients
- 1 cup Canned pumpkin (not pumpkin pie mix)
- 1 cup All-purpose flour
- 0.5 cup Granulated zero-calorie sweetener (like erythritol)
- 1 package Sugar-free instant caramel pudding mix
- 0.5 cup Unsweetened almond milk
- 2 units Egg whites
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Fat-free whipped topping (optional, for garnish)
- 2 tablespoons Sugar-free caramel syrup (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick spray.
In a large mixing bowl, combine the canned pumpkin, almond milk, egg whites, and vanilla extract. Stir well until the mixture is smooth and fully combined.
In a separate bowl, whisk together the flour, sweetener, instant caramel pudding mix, cinnamon, nutmeg, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Once the cupcakes are cool, top each one with a dollop of fat-free whipped topping, if desired. Drizzle sugar-free caramel syrup over the top for an extra burst of flavor.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
61 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 0% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
