Caramel Butter Pecan Cupcakes **Only 4 ingredients!**

Caramel Butter Pecan Cupcakes

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Ingredients:

1) Butter Pecan Cake mix (Found mine at Walmart)

2) 1/4 to 1/2 cup Water

3) 15 ounce can of pumpkin

4) Caramel chips

Instructions:

1) Mix together pumpkin and dry cake mix. (READ: DO NOT ADD THE OIL/EGG/WATER)

2) Add in water until desired consistency. Less for denser cupcakes. I used 1/4 + 1/8 cup water.

3) Fill cupcake tins 1/2 to 3/4 of the way full. These are dense cupcake and do not rise as much as a traditional cupcake.

4) Bake at 350 degrees for about 20 min or until a toothpick inserted in the middle comes out clean!

5) While cooling sprinkle about 6 chips of caramel on top so that it will melt while the cupcake cools!

ENJOY!

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5 comments

    • hodgkiss1122 says:

      I don’t. Sorry. I try not to give a point count, because someone generally thinks I am wrong. I think others might have calculated it with my regular chocolate chip ones at 3-4 pp points for a regular sized muffin. For minis I know it is 1 pp. Happy eating!

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