Pumpkin Snacker Cakes the Editors of Publications International, Ltd.
Pumpkin Snacker Cakes
Makes 24 servings
|1/4||cup uncooked old-fashioned or quick oats|
|1/4||cup shredded unsweetened coconut|
|1||box (18-1/4 ounces) spice cake mix|
|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|
- Preheat oven to 325°F. Line 48 mini (about 1-inch) muffin pan cups with paper baking cups; set aside.
- 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.
- 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.
- 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.
|Serving Size:||2 Pumpkin Snacker Cakes|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||25 %|
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