Soft pumpkin cupcakes topped with a smooth caramel topping
- Yellow cake mix
- Pumpkin puree
- Maple syrup
- Brown sugar
- Ground cinnamon
- Caramel apple dip
- Chopped pecans, optional
Cake Mix: Vanilla, yellow, white or any similar variety will work for these. Stick with a standard size box ( 15-18 oz) and you will be good to go.
Pumpkin Puree: Be sure it’s pure pumpkin, not pumpkin pie filling.
Maple Syrup: While I do recommend using pure maple syrup for this, I know it can be costly. Feel free to replace with imitation maple syrup or make your own.
Caramel Apple Dip: Look for this in the produce section of your grocery store. Right near the apples 😉