Healthy Salted Caramel Pumpkin Cupcakes

³ Description

OH. MY. GOSH. These Salted Caramel Pumpkin Cupcakes are seriously THEBESTTHINGEVER. They’re the perfect healthier bite of fall without sacrificing even a pinch of flavor!

² Ingredients

•  6 serving (serving = 1/2 packed tsp.) Splenda Brown Sugar
•  1/2 tsp Cinnamon
•  1 tsp Pumpkin Pie Spice
•  1 dash Salt
•  1 tsp Vanilla Extract
•  1/3 cup (8 fl oz) Water
•  1 cup unsifted Powdered Sugar
•  1 serving (serving = 1 packet) Whole Foods Market Stevia
•  2 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  1 serving (serving = 1 serving) Pillsbury Moist Supreme Classic Yellow Reduced Sugar Cake Mix
•  4 serving (serving = 1 tbsp) Smart Balance Omega Light Buttery Spread made with Extra Virgin Olive Oil
•  1 serving (serving = 2 tbsp) Smucker's Sugar Free Sundae Syrup - Caramel
•  4 serving (serving = 1 oz) Philadelphia 1/3 Less Fat Cream Cheese
•  1.76 serving (serving = 3 tbsp) All Whites 100% Liquid Egg Whites

q Directions

Preheat oven to 350F.
Combine all cake ingredients:

2 cups moist yellow cake mix
1 cup canned pumpkin
1/3 cup egg whites
1/3 cup water
1 Tbsp brown sugar
1 tsp vanilla
2 tsp cinnamon
1 tsp pumpkin pie spice
stevia to taste (I used about 1 tsp)
1/4 tsp salt

using a mixer or whisk. (Use 2 cups of moist yellow cake mix).
Transfer to muffin tin sprayed with cooking spray.
Bake 12-15 minutes, until a toothpick comes out clean (cook less time for mini cupcakes!)
For frosting, combine all ingredients except caramel sauce using a mixer:

4oz low fat cream cheese
1 cup powdered sugar
1/4 cup light butter
salt
1/2 tsp cinnamon (or combo of cinnamon + pumpkin pie spice)
fat free caramel sauce

Adjust ingredients to taste.
Top cooled cakes with frosting and a drizzle of caramel sauce.
Makes 12 normal cupcakes or 36 minis!

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