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Pumpkin Whoopie Pies

26 Oct

I recently had a fantastically amazing group of people over for a night of games, drinks and food. I wanted to make a fun fall treat, and remembered this whoopie recipe sent to me as a request. They were insanely good. Pumpkin, maple and cream cheese make each bite heavenly and delicious. While the famous cream cheese puffy treat took center stage, these little whoopies were a big hit.

Pumpkin Whoopie Pies
Makes about 2 dozen/adapted from this recipe

Here’s what I used:

Cake

  • 3 cups flour
  • 2 tablespoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla

Filling

  • 3 cups powdered sugar
  • 8 ounces cream cheese (room temperature)
  • 4 ounces butter (room temperature)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla

Here’s what I did:

Cake

  1. Blend together the flour, cinnamon, baking soda, baking powder, salt, ginger and nutmeg.
  2. In a separate bowl, mix together the sugars and oil and then add pumpkin puree – combine thoroughly.
  3. Add eggs and vanilla to the pumpkin mixture.
  4. Slowly add the dry mixture into the pumpkin until fully incorporated.
  5. Drop batter by rounded tablespoons on parchment lined baking sheets.
  6. Bake at 350 degrees for about 10 minutes or until a toothpick comes out clean.
  7. Let cool completely before filling.

Filling

  1. Mix butter and cream cheese together until smooth and creamy.
  2. Gradually add in the powdered sugar.
  3. Add maple syrup and vanilla.
  4. Match up your ends, and spread about a tablespoon of the filling between them.

Pumpkin Mini Muffins

26 Oct

I made these yummy minis as a thank you to a fantastic person who spent approximately 48 hours trying to fix my busted laptop. He was my technological hero for talking to some dude in India for almost five hours straight. These muffins were supposed to be cut in half and filled with a sweetened cream cheese spread. I was lazy so bought a tub of whipped cream cheese and topped as I ate. Just as good I’m sure. The muffins themselves were very moist and the walnut pieces added a tasty crunch. These make a great autumn treat and pack up for a cute seasonal gift.

Pumpkin Mini Muffins
Makes a TON of mini muffins…seriously, dozens/adapted from this recipe

Here’s what I used:

  • 1 cup vegetable oil
  • 3 cups sugar
  • 2/3 cup water
  • 2 cups pumpkin puree
  • 4 eggs
  • 3.5 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts

Here’s what I did:

  1. Blend together all of the dry ingredients in a large bowl.
  2. Mix in all other ingredients.
  3. Spoon batter into a greased mini muffin tin.
  4. Bake at 325 degrees for about 15 minutes or until a toothpick comes out clean.
  5. Let cool completely before eating.