Cooking with Rena Lee

Prep Time: 20 min
Cook Time: 1 hr 5 min

Yield:12

INGREDIENTS:

half of 18.25 oz pkg	moist-style yellow cake mix, about 2 cups
1 cup	canned pumpkin
1/3 cup	fat-free liquid egg substitute
2 tbsp	sugar-free pancake syrup
2 tsp	ground cinnamon
2 tsp	Splenda No Calorie Sweetener (granulated)
1/8 tsp	salt
3 cubes	chewy caramels
2 tsp	light vanilla soy milk

DIRECTIONS:

Preheat oven to 350`F. Coat 12 muffin cups with spray or line with baking cups.
Combine first 7 ingredients and 1/3 cup water. Whisk until blended, about 2 minutes.
Evenly spoon batter into muffin cups. Bake about 12 minutes, until cupcakes have puffed up but are still a little gooey on top.
When cool enough to handle, arrange cupcakes closely on plate, so that edges are touching. Reserve.
Place caramels and soy milk in microwave safe glass (mixture will bubble and rise when heated). Microwave on medium in 30 seconds intervals.
Stir until smooth and blended. If needed, microwave for 30 more seconds on medium to fully melt caramel.
Immediately drizzle over cupcakes.