Nov 27, 2017



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


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


  • 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.

Cheryl's 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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