PUMPKIN WHOOPIE PIES
SERVES 16 WHOOPIE PIES
FOR THE PIES
2 cups all-purpose flour 1 cup sugar
1 tsp baking powder
1⁄2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1 tsp ground nutmeg
1⁄2 tsp ground cloves
1⁄2 tsp ground cinnamon
1 cup pumpkin puree, canned or cooked fresh
1 cup canned coconut milk, mixed well before measuring
1⁄2 cup canola oil
1 tbsp white or apple-cider vinegar
1 tbsp pure vanilla extract
FOR THE BUTTERCREAM
1 cup non-hydrogenated vegetable shortening
2 cups powdered sugar
1 tbsp pure maple syrup
1 tsp pure maple extract
3 to 5 tbsp soy, almond, or rice milk
Powdered sugar, for serving
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
To make the pies:
Preheat the oven to 180°C/350°F. Lightly grease a whoopie pie pan or line a large baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, baking soda, salt, ginger, nutmeg, cloves, and cinnamon in a large mixing bowl. In a separate bowl, combine pumpkin puree, coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Scoop about 2 to 3 tbsp batter into each whoopie pie cup or onto the prepared baking sheet, leaving about 4 inches between each whoopie. Bake for 10–12 minutes, or until a toothpick inserted into the whoopie comes out clean. Allow the whoopies to cool completely in the pan before removing from the pan.
To make the buttercream:
Beat the shortening with a stand or hand mixer until smooth. With the mixer on low, gradually add powdered sugar, maple syrup, maple extract, and 1 tbsp non-dairy at a time, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.
To assemble the pies:
Spread a layer of buttercream on the bottom side of 16 pies and sandwich together with the remaining pies. Before serving, dust with powdered sugar.
Preheat the oven to 180°C/350°F. Lightly grease a whoopie pie pan or line a large baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, baking soda, salt, ginger, nutmeg, cloves, and cinnamon in a large mixing bowl. In a separate bowl, combine pumpkin puree, coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Scoop about 2 to 3 tbsp batter into each whoopie pie cup or onto the prepared baking sheet, leaving about 4 inches between each whoopie. Bake for 10–12 minutes, or until a toothpick inserted into the whoopie comes out clean. Allow the whoopies to cool completely in the pan before removing from the pan.
To make the buttercream:
Beat the shortening with a stand or hand mixer until smooth. With the mixer on low, gradually add powdered sugar, maple syrup, maple extract, and 1 tbsp non-dairy at a time, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.
To assemble the pies:
Spread a layer of buttercream on the bottom side of 16 pies and sandwich together with the remaining pies. Before serving, dust with powdered sugar.
