Pumpkin Snack Cakes
		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.
	Beat with electric mixer in large bowl: 1 – 15 ounce can pumpkin (1 ¾ cup cooked pumpkin) ½ cup sugar 3 eggs 1 cup canola oil 1 ½ cup skim milk ½ cup fat-free dry milk powder Mix together in medium bowl: 2 cups all purpose flour ½ cup wheat germ 2 cups whole wheat flour 1 tablespoon cinnamon 1 ½ teaspoon grated nutmeg 2 tablespoons baking powder Stir into pumpkin mixture.  Stir in 1 cup chocolate chips and ½ 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.  Makes 72 cakes.
			Nutritional analysis per cake: 83 calories, 2 grams protein, 10 grams carbohydrates, 4 grams fat, 1 gram fiber, 29 mg sodium.