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Double-post to share a recipe from my Hungry Girl cookbook (it's awesome by the way...chock full of healthy and yummy recipes).

Caramel Pumpkin PUdding Cupcakes

Ingredients

for the cupcakes
2 c. moist-style yellow cake mix
1 c. canned pure pumpkin
1/3 c. fat-free egg substitute
2 tbsp. sugar-free maple syrup
2 tsp. cinnamon
2 tsp. splenda
1/8 tsp. salt

for topping
3 cubes chewy caramel
2 tsp. light vanilla soymilk

Directions

Preheat oven to 350. Combine all cupcake ingredients in a mixing bowl with 1/3 c. of water. Whip with a whisk or fork for 2 minutes until well-blended. Spray a 12-coup muffun pan with nonestick spray or line with baking cups. Evenly spoon batter into muffin cups. Place pan in the oven and cook about 12 minutes (until cupcakes have puffed up but still appear gooey on top). (((NOTE: I had to bake them longer, but that could be my oven.)))

Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place the caramel and soymilk in a tall microwave-sfe glass or dish and microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. Return to microwave for 30 seconds at medium heat if the caramel is not fully melted. Immediately drizzle caramel sauce over cupcakes.

Makes 12 servings.

Each cupcake has 108 calories, 2 g fat, 188 mg sodium, 21g carbs, 0.5 grams fibre, 12 g sugars and 2 g protein.