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Pumpkin Snacker Cakes

  • 24servings
  • 110calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D, P
MineralsSelenium, Zinc, Copper, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup uncooked old-fashioned or quick oats

  2. 1/4 cup shredded unsweetened coconut

  3. 1 box (18-1/4 ounces) spice cake mix

  4. 1/4 cups water

  5. 3 eggs or 6 egg whites or 3/4 cup cholesterol-free egg substitute

  6. 1 cup solid-pack pumpkin

  7. 1/2 teaspoon ground nutmeg or apple pie spice

  8. 1/2 teaspoon vanilla or vanilla, butter and nut flavoring

Instructions Jump to Ingredients ↑

  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.

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