Day 7 of the 30 Days of Thankful

Today I am thankful for the STRONG, FUN, BEAUTIFUL, SMART WOMEN IN MY LIFE. Tonight was a special night of bringing a great group of women together for some great food, photo booking fun and laughter. I am so fortunate to be so well connected to so many great ladies!

And, as an added bonus: Here is my first-ever photo recipe of Hungry Girl's Pumpkin Pudding Cupcakes

Preheat your oven to 350 degrees and then...Place 2 cups moist-style yellow cake mix (1/2 of an 18.25 oz. box) into a large bowl:


Add 1 cup canned pure pumpkin:


1/3 cup fat-free liquid egg substitute:


2 tablespoons sugar-free maple syrup:


2 teaspoons cinnamon:


2 packets Splenda No Calorie Sweetener:


1/8 teaspoon of salt:


Your batter will look like this:


So, grab a whisk and start using it:


And using it (for about two minutes or until all the ingredients are mixed together):


Once mixed, it will look like this:


Line your muffin pan with baking cups:


Evenly spoon batter into the baking cups:


Place into the oven and bake at 350 for about 12 minutes (until the cupcakes have puffed up but still appear a little gooey on top). They will come out looking like this:


Allow to cool. When ready to frost, place six caramel cubes and 4 teaspoons of light vanilla soymilk into a microwaveable glass:


Heat in the microwave for 30 seconds, take out and stir:


Continue heating and stirring in increments of 30 seconds. It will get pretty steamy:


It might be a little soupy, so once all the caramel is melted, let it sit for 5 or so minutes to thicken up. Then spoon it onto you cupcakes:


Behold their beauty. Serve and expects sneaks for seconds!


Here's the full list of ingredients for a quick copy and paste. Trust me. You won't ever be sorry you made these. They are so easy, so delicious and healthy too! Only 108 calories; 2g fat; 188mg sodium; 21g carbs; .5g fiber; 12g sugar; 2g protein!

For Cupcakes
2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
1 cup canned pure pumpkin
1/3 cup fat-free liquid egg substitute
2 tablespoons sugar-free maple syrup
2 teaspoons cinnamon
2 packets Splenda No Calorie Sweetner
1/8 teaspoon salt

For Topping
6 cubes chewy caramel squares
4 teaspoons light vanilla soymilk