Pumpkin Caramel Cupcakes
1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
2/3 cup water
1/4 cup maple syrup
3 large eggs
4 teaspoons sugar
4 teaspoons ground cinnamon
1 carton (16 ounces) caramel apple dip
Chocolate frosting and decorating icing, optional
1. Preheat oven to 350°. Line 24 muffin cups with paper liners. Combine the first eight ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes.
2. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
3. Frost cupcakes with caramel apple dip. Decorate, if desired, with frosting and decorating icing. Refrigerate leftovers.
Source: Taste of Home