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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick spray.

Step 2

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.

Step 3

In a separate bowl, whisk together the flour, sweetener, instant caramel pudding mix, cinnamon, nutmeg, baking powder, baking soda, and salt.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Step 5

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

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.

Step 8

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.

Step 9

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(981.7g)

Amount per serving	% Daily Value*
Calories	854.9

Total Fat 3.6g	0%
Saturated Fat 0.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2344.3mg	0%
Total Carbohydrate 289.4g	0%
Dietary Fiber 12.2g	0%
Total Sugars 29.4g
Protein 25.0g	0%

Vitamin D 43.9IU	0%
Calcium 338.7mg	0%
Iron 9.2mg	0%
Potassium 1312.8mg	0%

*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.

Source of Calories

Fat: 2.5%

Protein: 7.8%

Carbs: 89.7%