Mini Pumpkin Whoopie Pies with Cream Cheese Frosting
The Recipe Redux- June 2012: Small Bites to Celebrate a Big Event
OK, I admit it- I am a big fan of whoopie pies. Whats not to love about a delicious sandwich of rich cake with sweet, creamy filling? This month’s Recipe Redux theme of mini desserts served as the perfect excuse to whip up a healthier batch of this comforting treat.
Unlike traditional whoopie pie recipes, my version calls for less processed sugar and fat, plus zero shortening. Most of the flours used here are whole grain, so you get a good dose of fiber while also deliciously satisfying your sweet tooth. And, even though it’s gluten-free, these cakes are so light and moist and delicious you will never want to grab the white flour to bake whoopie pies again.
Caution: Make sure when you do make this recipe you have lots of others around to share with and celebrate, otherwise you may find yourself indulging in more than your fair share! Delicious!
INGREDIENTS
for the cakes:
1/2 cup Millet flour
1/2 cup Tapioca flour
1/4 cup Amaranth flour
1/4 cup Sorghum flour
1 1/4 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Xanthan gum
1/2 teaspoon Cinnamon, ground
1/2 teaspoon Ginger, ground
1/4 teaspoon Clove, ground
1/8 teaspoon Sea salt
1/2 cup Brown sugar
1.25 cups Pumpkin, mashed
1 large Egg
1/2 cup Apple sauce, all natural, unsweetened
1/4 cup Dark molasses
1/4 cup Olive oil
1/2 teaspoon Vanilla extract
as needed Pan spray
for the filling:
4 teaspoons Butter, unsalted, softened
4 ounces Cream cheese, reduced fat (1/2 package), room temperature
1 1/4 cups Confectioners sugar
3/4 teaspoon Vanilla Extract
PREPARATION
Preheat oven to 350 degrees.
In a large mixing bowl, add the millet, tapioca, amaranth and sorghum flours with the baking powder, baking soda, Xanthan gum, cinnamon, ginger, clove and sea salt and mix well to combine.
In a medium mixing bowl, add the brown sugar, pumpkin, egg, apple sauce, molasses, oil and vanilla. Whisk to combine.
Add the wet ingredients to the dry. With a rubber spatula, stir to fully combine ingredients. (Since the flours have no gluten, do not worry about over-stirring- you can’t.)
Lightly coat a sheet pan with spray. Using a mini-sized scoop, spoon out the cake batter onto the sheet pan (as if baking cookies) in one tablespoon portions. If portioned correctly, you should have about 4 1/2 dozen mini cakes. Bake for 12-14 minutes, or until the cake springs back when touched. Do not overcook.
Remove cakes from oven and place on a rack to cool completely.
In a mixing bowl add the butter, cream cheese, sugar and vanilla to make the cream cheese frosting. Beat the ingredients with a hand-held blender on medium speed until the ingredients are fully combined, about a minute.
Once the cakes are cooled, flip one cake upside down, cover with one teaspoon of cream cheese frosting, then top with a second cake. Repeat process with the remaining cakes.
Serve with an ice cold glass of low-fat milk.
Recipe yields about 26 Mini Pumpkin Whoopie Pies.