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.
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.
