makes ~10 whoopie pies
1 1/2 cups whole wheat pastry flour (you could also use unbleached all-purpose flour)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
4 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1/2 cup canned pumpkin
1/4 cup organic skim milk mixed with 1/4 cup nonfat plain Greek yogurt (or use 1/2 cup buttermilk)
1. Preheat the oven to 350 degrees. Spray a whoopie pie pan with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, nutmeg, allspice, and ginger.
3. Add the butter and sugar to an electric mixer bowl and cream together until light and fluffy. Add in the eggs, one at a time, beating between additions.
4. Add the dry ingredients to the butter mixture alternately with the yogurt/milk mixture (or buttermilk) and pumpkin. Stir thoroughly between additions.
5. Spoon the batter into the prepared pan, filling each cavity to no more than 1/2 full. (The fuller the cavity, the taller the cake will be.)
6. Bake 9-12 minutes, or until the cakes spring back when touched and a toothpick inserted into the center of a cake comes out clean. Let cool in the pan for 10 minutes before removing and placing on a wire rack to cool completely.
Maple Cream Cheese Filling
1 package (8 ounces) plain cream cheese, softened (I used Neufchâtel)
4 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
2 tablespoons pure maple syrup
1. Use an electric mixer to beat together the cream cheese and butter. Add the powdered sugar, vanilla, and maple syrup and beat until thoroughly combined.
2. To assemble the cakes, add a healthy dollop of filling (1 to 2 tablespoons or more) onto the flat side of one cake and sandwich together with another.