Friday, October 31, 2014
I didn't intend for this to be a week of pumpkin goodies, but it is Halloween, so sure, why not? But about these twinkies--seriously so good. It's been a while since I made twinkies, so I figured a fall inspired flavor would be good. Soft and tender cakes are filled with a cream cheese and marshmallow cream filling. Which is perfect for the pumpkin cakes. And super easy. It all starts with a prepackaged cake mix and a can of pumpkin. Boom, twinkies about a half hour later. Dave and I might trick or treat these over to some friends tonight. Unless we eat them all first. Which is a distinct possibility.
When I saw this recipe from Kristan at Confessions of a Cookbook Queen, I knew I would be making them soon. In fact, I intended to make them sooner, like every weekend for the last 3 weeks. But other things got in the way and I finally was able to get my act together (last night). I didn't make any changes to Kristan's recipe because frankly, it wasn't necessary. Well, maybe I tossed in a little extra pumpkin pie spice, but that's just because I love how it just adds that extra bit to pumpkin. So bust out your twinkie pan, or use a muffin or mini muffin pan and bake up this recipe to for a new type of pumpkin treat to enjoy.
15.25 ounce package yellow cake mix
15 ounces pure pumpkin puree
1/2 cup water
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
8 ounces cream cheese, softened
1 cup marshmallow cream
1 teaspoon vanilla extract
1/2 cup powdered sugar
In the bowl of a stand mixer fitted with the paddle attachment, combine cake mix, pumpkin, water, sugar, eggs and pumpkin pie spice. Beat on low for about a minute, then increase speed to medium and beat for another 2-3 minutes.
Lightly spray twinkie pan with cooking spray. Fill twinkie wells about halfway with batter. Tap pan on counter to level and smooth out batter in the wells.
Bake at 350 degrees F for 15 minutes or until tops spring back when lightly pressed, are gently golden and a tester inserted in the center comes out clean.
Remove from oven and cool in pan for 2-3 minutes before turning out of pan onto a wire rack to cool completely. While twinkies cool, prepare filling.
In the bowl of a stand mixer fitted with the beater attachment, beat cream cheese and marshmallow cream on medium high speed, until smooth and creamy. Add vanilla extract and beat to combine, scraping sides of bowl as needed. Reduce speed and gradually add powdered sugar, increasing speed to high after powdered sugar is incorporated. Beat on high for about 5 minutes.
Prepare a piping bag with a Bismark tip (shown) or a round top. Transfer filling to piping bag.
Insert tip into the bottom of each twinkie, in three evenly spaced spots, gently squeezing filling into each cake.
Makes 24 twinkies.
The Cookie Princess
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