PUMPKIN SNACK CAKES

Posted on November 27, 2017  /   Posted in Cheryl Dishes

 

PUMPKIN SNACK CAKES

Cheryl Wixson
My teenagers are always rummaging through the cupboards for a snack. I make Pumpkin Snack Cakes and store them in the freezer. Better than cookies, one little cake has over a gram of fiber and provides 20% of the RDA of Vitamin A. Dry milk powder and chopped apricots replace the sugar to add extra calcium and Vitamin C.
Servings 72

Ingredients
  

Beat with electric mixer in large bowl:

  • 1 15 ounce can pumpkin 1.5 cup cooked pumpkin
  • cup .5sugar
  • 3 eggs
  • 1 cup canola oil
  • 1.5 cup skim milk
  • 1.5 cup fat-free dry milk powder

Mix together in medium bowl:

  • 2 cups all purpose flour
  • .5 cup wheat germ
  • 2 cups whole-wheat flour
  • 1 tablespoon cinnamon
  • 1.5 teaspoon grated nutmeg
  • 2 tablespoons baking powder

Instructions
 

  • Stir into pumpkin mixture. Stir in 1 cup chocolate chips and .5 cup finely chopped dried apricots.
  • Preheat oven to 350 degrees. Spray mini-muffin pans with cooking spray. Spoon batter into pans and bake until a toothpick comes out clean, about 15 minutes. Let cool on rack. Store in tins, plastic bags or plastic containers.

Notes

Makes 72 cakes.
Nutritional analysis per cake: 83 calories, 2 grams protein, 10 grams carbohydrates, 4 grams fat, 1 gram fiber, 29 mg sodium.

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