Thanksgiving: Caramel Pumpkin Pudding Cupcakes (Hungry Girl)

Per serving- 1 cupcake (yields 12): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugar, 2g protein
(Even though it would make it higher in calories, I think I would substitute some of these ingredients. I'm not a huge fan of using artificial sweeteners etc...)
Ingredients:
For cupcakes:
2 c moist-style yellow cake mix (1/2 of an 18.25-ounce box)
1 c canned pure pumpkin
1/3 c fat-free liquid egg substitute
2 tbsp sugar-free maple syrup
2 tbsp cinnamon
2 tsp Splenda No Calorie Sweetener (granulated)
1/8 tsp salt
For glaze:
3 cubes (about 1 ounce) chewy caramel
2 tsp light vanilla soy milk
Preparation:
Preheat the oven to 350ºF
Combine all cupcake ingredients in a mixing bowl with 1/3 c 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 soy milk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated). 
Microwave at medium power for 1 1/2 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 carmel sauce over cupcakes.