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Pumpkin Snacker Cakes


Pumpkin Snacker Cakes

Pumpkin Snacker Cakes

Yield

Makes 24 servings

Ingredients

1/4 cup uncooked old-fashioned or quick oats
1/4 cup shredded unsweetened coconut
1 box (18-1/4 ounces) spice cake mix
1-1/4 cups water
3 eggs or 6 egg whites or 3/4 cup cholesterol-free egg substitute
1 cup solid-pack pumpkin
1/2 teaspoon ground nutmeg or apple pie spice
1/2 teaspoon vanilla or vanilla, butter and nut flavoring

Preparation

  1. Preheat oven to 325°F. Line 48 mini (about 1-inch) muffin pan cups with paper baking cups; set aside.
  2. Toast oats and coconut in large nonstick skillet over medium heat 3 to 4 minutes or until coconut starts to brown, stirring constantly. Remove from pan; set aside.
  3. Combine cake mix, water and eggs in large mixing bowl. Beat with electric mixer at low speed 30 seconds until moistened. Beat at medium speed 2 minutes, scraping bottom and side of bowl. Add pumpkin, nutmeg and flavoring; beat until well blended.
  4. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle oat mixture evenly over top of batter. Bake 10 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. Store in tightly sealed container.

Nutritional Information

Serving Size: 2 Pumpkin Snacker Cakes
Fiber <1 g
Carbohydrate 18 g
Cholesterol 27 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 25 %
Calories 110
Protein 2 g
Sodium 175 mg

Dietary Exchange

Fat 1/2
Starch 1

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