See Also: Pumpkin Snacker Cakes(recipes)
Zucchini Cakes(recipes)
Griddle Cakes(recipes)
Fairy cakes(recipes)
Josephine' s Tea Cakes(recipes)
Spider Cakes(recipes)
Cupid Cakes(recipes)
Crab Cakes(recipes)
Welsh Cakes(recipes)
Welsh Tea Cakes(recipes)

Pumpkin Snacker Cakes (recipes)


Pumpkin Snacker Cakes

Yield: Makes 24 servings



Ingredients:



1/4cup uncooked old-fashioned or quick oats

1/4cup shredded unsweetened coconut

1box (18-1/4 ounces) spice cake mix

1-1/4cups water

3eggs or 6 egg whites or 3/4 cup cholesterol-free egg substitute

1cup solid-pack pumpkin

1/2teaspoon ground nutmeg or apple pie spice

1/2teaspoon 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









Carbohydrate

18 g







Cholesterol

27 mg







Saturated Fat









Total Fat

3 g







Calories from Fat

25 %







Calories

110







Protein

2 g







Sodium

175 mg









Dietary Exchange:







Fat

1/2







Starch

1