Pumpkin Spice Whoopie Pies
1 1/2 C. all-purpose gluten free flour
1 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 Tbs. pumpkin pie spice (I found this at Trader Joes)
2 eggs, room temp
1/4 C. canola oil
1/2 C. coconut milk (or any of choice)
+ Preheat oven to 350 F.
+ In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, and pumpkin spice.
+ In a separate bowl, whisk eggs, oil, and milk. Add into dry ingredients. Mix just until fully incorporated.
+ If you have a whoopie pie pan, fill each round until 3/4 full (about 1 Tbs.) Otherwise, on a parchment lined baking sheet, spread out about 1 Tbs. mixture to form pies - 2-3 inches apart.
+ Bake for 15 minutes, or until toothpick comes out clean. Let sit for 2 minutes on pan, then transfer to wire rack to cool.
Using your favorite frosting, spread about 1/2 Tbs. on bottom side up of each pie, and top with another. Makes about 8 pies.
Recipe adapted from Silvana Nardrone's Cooking For Isaiah.
photos belong to this blog
1 1/2 C. all-purpose gluten free flour
1 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 Tbs. pumpkin pie spice (I found this at Trader Joes)
2 eggs, room temp
1/4 C. canola oil
1/2 C. coconut milk (or any of choice)
+ Preheat oven to 350 F.
+ In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, and pumpkin spice.
+ In a separate bowl, whisk eggs, oil, and milk. Add into dry ingredients. Mix just until fully incorporated.
+ If you have a whoopie pie pan, fill each round until 3/4 full (about 1 Tbs.) Otherwise, on a parchment lined baking sheet, spread out about 1 Tbs. mixture to form pies - 2-3 inches apart.
+ Bake for 15 minutes, or until toothpick comes out clean. Let sit for 2 minutes on pan, then transfer to wire rack to cool.
Using your favorite frosting, spread about 1/2 Tbs. on bottom side up of each pie, and top with another. Makes about 8 pies.
Recipe adapted from Silvana Nardrone's Cooking For Isaiah.
photos belong to this blog
