2 teaspoons light vanilla soymilk Directions Preheat oven to 350 degrees. Combine all cupcake ingredients in a mixing bowl with cup of water. Whip with a whisk or fork for 2 minutes until well blended.
Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching.
Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated). Microwave at medium power for 1ВЅ minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes. MAKES 12 SERVINGS 
For a pic of this recipe, see the photo insert. Yay!
CHEW ON THIS:
Pumpkins are 90 percent water. No wonder they're so low in calories!
peach-blueberry oatmeal muffinmania PER SERVING (1 muffin): 110 calories, 1.5g fat, 125mg sodium, 22g carbs, 1.5g fiber, 8g sugars, 3g protein Ingredients 1ВЅ cups regular oats (not instant) ВЅ cup flour (not packed) 2 Jell-O Sugar Free Vanilla Pudding Snacks 1 cup canned peaches in juice, drained and chopped ВЅ cup blueberries ВЅ cup fat-free liquid egg substitute 3 tablespoons light vanilla soymilk 2 tablespoons light whipped butter or light buttery spread Вј cup plus 2 tablespoons dark brown sugar (not packed) 2 teaspoons baking powder ВЅ teaspoon cinnamon Вј teaspoon salt Directions Preheat oven to 375 degrees.
