Pumpkin Whoopie Pies
Happy belated thanksgiving to my US friends!
When it comes to blogging, I’m one of those super unorganised peeps. I see people mention on their blogs that if they don’t have 2 weeks worth of posts ready to be scheduled then they freak! I wish I could be a member of that exclusive club and I was trying so hard. I even have 2 stand mixers for double production, I have no excuse!
Monday was the day I wished I had banked my posts. I was struck down with either food poisoning (no, not from *my* food), or a stomach bug. I have spent literally all week in bed suffering! And worst of all, it hasn’t even gone yet… blah!
Therefore I didn’t have any sweet treats to share. My bad! I certainly didn’t have the energy to get out of my pit and create but I’m trying my hardest to get organised with blog posting but every time I do, something in life crops up preventing me. Damn my crazy real life!
But I do bring you the some pumpkin and ginger muffins that have the most divine taste ever and the marshmallow fluff and cream cheese buttercream frosting is.to.die.for. Seriously, it has to be made to be relished! Don’t believe me, make it, baby!
These are the ugliest whoopie pies ever. No beauty pageant winners here, but they win on taste! I used a whoopie pie pan for these but I haven’t mastered the art of this tin yet. Not sure if it’s just me but I put a little batter in but the way the tin is shaped still makes for an odd looking whoopie pie shape when baked! Any tips?
Pumpkin Whoopie Pies Recipe
Prep Time: 25 mins
Cook Time: 10-13 mins
Yield: 8-10 whoopie pies
FOR THE SPONGE:
- 120ml (4floz) sunflower oil
- 200g (7oz) light brown sugar
- ½ tsp vanilla extract
- 1 large egg
- 100ml (3½fl oz) pumpkin puree
- 250g (9oz) plain (all-purpose) flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
FOR THE FILLING:
- 85g (3oz) unsalted butter, softened
- 150g (5½oz) icing (powdered/confectioners’) sugar, plus extra for dusting
- 80g (3oz) full fat cream cheese
- 100g (3½oz) marshmallow fluff
FOR THE SPONGE:
- Preheat the oven to 170℃/325℉/Gas Mark 3 and line 2 baking trays with parchment paper. Or alternatively, spray 2 whoopie pie tins with non stick cooking spray.
- Mix together the sunflower oil, sugar and vanilla until combined and light in colour. Tip in the egg and pumpkin puree and mix until all the ingredients are incorporated.
- Sift together the remaining ingredients and add these to the liquid mixture in two batches, mixing together thoroughly on medium speed until an even batter forms.
- Spoon the batter on to the prepared trays in 16-20 mounds, each 3-5cm (1¼-2in) in diameter and 2-3cm (¾-1¼in) apart to allow for spreading during baking. Alternatively, spoon mixture into prepared whoopie pie pans.
- Bake for 10-13 minutes or until they are a golden colour and sponge bounces back when touched. Allow to cool completely before filling.
FOR THE FILLING:
- Mix together the butter and icing (powdered/confectioners’) sugar on a low speed until smooth. Add the cream cheese and marshmallow fluff and mix on medium-high speed until light and fluffy. Place in the fridge for 30-40 minutes to set slightly.
- To assemble the whoopie pies, take one sponge and spread roughly 1 tbsp of the filling on the flat side, adding a little more if needed/desired. Then sandwich together with another sponge. Repeat with the remaining whoopie pies. Dust the whoopie pies with icing (powdered/confectioner’s) sugar to serve.
As this recipe came from a UK book, I haven’t been able to make any UK to US cup conversions. Us Brits work in weight and not volume anyway but if you need any help converting, don’t hesitate to ask.
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