Super Squashcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 148.8
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.8 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.4 g

View full nutritional breakdown of Super Squashcakes calories by ingredient


Introduction

A lower fat, high-nutrition version of a pumpkin bread recipe, using extra pumpkin and no oil. They taste great, and are great for you! They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready. Great school snack for kids! A lower fat, high-nutrition version of a pumpkin bread recipe, using extra pumpkin and no oil. They taste great, and are great for you! They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready. Great school snack for kids!
Number of Servings: 12

Ingredients

    ½ cup flour
    ½ cup whole wheat flour
    ½ cup buckwheat flour
    2/3 cup brown sugar
    ½ teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    ½ teaspoon ground cloves
    2 tsp cornstarch
    4 tbsp cold water
    1 cup mashed pumpkin
    ½ cup unsweetened applesauce
    1 tsp vanilla
    1/3 cup apple juice
    ½ cup mini dark chocolate chips

Directions

Preheat oven to 350F. Grease a 12 cup muffin pan.
In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, and ground cloves.
In a separate bowl, mix the cornstarch and cold water.
Add pumpkin, applesauce, vanilla and apple juice; blend until smooth.
Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the chips into the batter.
Spoon batter into the prepared muffin cups.
Bake for 25 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.