Weight Watchers Caramel Pumpkin Muffins

With fall nearing an end, I ask you all … Is there really such a thing as having enough pumpkin recipes in this world?

I. think. not.

Pumpkin isn’t only seasonal, it can be a key ingredient to giving some of your guilty pleasure foods a healthy make over. My favorite cook books are my Hungry Girl cook books and she uses pumpkin for a TON of recipe make overs.

Tonight after dinner I made super delicious caramel pumpkin cupcakes that took 25 minutes tops and was ridiculously delicious.

It reminded me Amy’s AMAZING Fall Harvest Cupcakes… only guiltless!

I had to share.

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Ingredients

For The Muffins:

• 1 box yellow cake mix
• 2 cups canned pumpkin
• 2/3 cup egg beaters (or other liquid egg substitute)
• 1/4 cup of sugar free pancake syrup
• 2/3 cup of water
• 4 teaspoons cinnamon
• 4 teaspoons Splenda
• 1/2 teaspoons salt

For The Icing

• 6 cubes of chewy caramel squares
• 4 teaspoons of Almond Breeze

Instructions

For The Muffins

1. Preheat oven to 350 degrees
2. Wisk together all muffin ingredients (2-3 minutes)
3. Spray muffin pan with non-stick cooking spray
4. Spoon in mixture into pan
5. Cook for 12-15 minutes

For The Icing

1. Combine caramel squares and Almond Breeze in small bowl
2. Heat for 30-60 seconds (til’ bubbly)
3. Mix and drizzle over muffins

Notes: