Pumpkin Pudding Cupcakes - cooking recipe

Ingredients

2 cups yellow cake mix, moist style (1/2 of an 18.25-ounce box)
1 cup canned pumpkin puree
1/3 cup Egg Beaters egg substitute
2 tablespoons agave nectar
2 teaspoons cinnamon
1/8 teaspoon salt
1/3 cup water
olive oil flavored cooking spray

Preparation

Preheat oven to 350 degrees.
Combine all ingredients in a mixing bowl. 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).