Pumpkin Pudding Cupcakes

Name: Pumpkin Pudding Cupcakes
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

8 ingredients

4 steps

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

Directions

1

Preheat oven to 350 degrees.
2

Combine all ingredients in a mixing bowl. Whip with a whisk or fork for 2 minutes until well blended.
3

Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
4

Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).