Best 2 Pumpkin Pudding Cupcakes Recipes

Pumpkin pudding cupcakes are a delicious and festive treat that can be enjoyed all year round. They are the perfect way to satisfy your sweet tooth and add a touch of autumn flavor to your day. With their moist and fluffy texture, pumpkin pudding cupcakes are sure to be a hit with your friends and family. So if you are looking for a recipe that will impress your taste buds, then you have come to the right place. In this article, we will provide you with a step-by-step guide to creating the perfect pumpkin pudding cupcakes.

Here are our top 2 tried and tested recipes!

CARAMEL PUDDING PUMPKIN CUPCAKES (HUNGRY GIRL)

Caramel Pudding Pumpkin Cupcakes (Hungry Girl) image

Directly from Hungrygirl.com Flexible for vegans, adaptable for IBD sufferers & diabetics (I.E. my house) Easily doubled

Provided by DustyandSarah

Categories Dessert

Time 22m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
1 cup canned pumpkin puree
1/3 cup fat-free liquid egg substitute or 1/3 cup energ egg substitute
2 tablespoons sugar-free maple syrup (or not)
2 teaspoons cinnamon
2 teaspoons sugar, in the raw or 2 teaspoons stevia, equivalent
1/8 teaspoon salt
3 cubes chewy caramels (about 1 ounce)
2 teaspoons light vanilla soymilk

Steps:

Preheat oven to 350 degrees.
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
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 caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.

PUMPKIN PUDDING CUPCAKES

Pumpkin Pudding Cupcakes image

Another Hungry Girl recipe that I modified to meet my families needs. I left off the topping and substituted stevia & maple syrup for agave nectar.

Provided by Feeding my Family

Categories Dessert

Time 25m

Yield 12 cupcakes

Number Of Ingredients 8

Ingredients

2 cups yellow cake mix, moist style (1/2 of an 18.25-ounce box)
1 cup canned pumpkin puree
1/3 cup Egg Beaters egg substitute
2 tablespoons agave nectar
2 teaspoons cinnamon
1/8 teaspoon salt
1/3 cup water
olive oil flavored cooking spray

Steps:

Preheat oven to 350 degrees.
Combine all ingredients in a mixing bowl. Whip with a whisk or fork for 2 minutes until well blended.
Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).

Tips:

Use fresh pumpkin puree for the best flavor and texture. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but be sure to choose a brand that is unsweetened.
Add a little bit of spice to the cupcakes with ground cinnamon, nutmeg, and ginger.
Try using different types of chocolate chips in the cupcakes, such as semi-sweet, dark chocolate, or white chocolate.
For a festive presentation, top the cupcakes with a dollop of whipped cream or a sprinkling of chopped nuts.
Serve the cupcakes warm or at room temperature.

Conclusion:

Pumpkin pudding cupcakes are a delicious and easy-to-make dessert that is perfect for any occasion. With their moist and fluffy texture, pumpkin flavor, and chocolate chips, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these pumpkin pudding cupcakes a try. You won't be disappointed!