• Chocolate Covered Pumpkin Twinkies! Posted on October 25, 2013

    Chocolate Covered Pumpkin Twinkies! For some reason it is the only time of year that I actually bake with pumpkin…so I am just making up for lost time. I mean the last time I baked pumpkin treats was a whole year ago. I must be pumpkin deprived;-) Can you be obsessed and deprived at the same time? LOL! I have a Twinkie pan that has been collecting dust in my cupboard, (don’t worry I washed it first:-) so I figured why not put it to good use. I also have multiple cans of pumpkin just waiting to be used. So Pumpkin Twinkies it is. Ingredients For the Twinkies 1 white cake mix 1 c. buttermilk 3 eggs 1/4 c. oil 1/4 c. flour 1 c. pumpkin puree 2 tsp. cinnamon 1/4 tsp. nutmeg For the Cinnamon Marshmallow Cream Cheese Frosting 4 oz. cream cheese, softened 1 stick butter 1/2 c. marshmallow fluff 1 tsp. vanilla 1/8 tsp. salt 1 tsp. cinnamon 1/4 c. flour 4 c. powdered sugar 1 tbsp. milk For the Topping 1 pkg. (12 oz.) of Tempering chocolate or Candiquik 1 tbsp. shortening Instructions: For the Twinkies Preheat oven to 350* Spray Twinkie pan with non stick spray and set aside. In a large bowl combine the cake mix, buttermilk, eggs, oil and flour. Mix on low speed for 1 minute. Add the pumpkin and beat on medium speed for 2 more minutes. Spoon batter into pan. Do not fill more than 1/2 full. Bake for 14 minutes. Cool in pan for 2-3 minutes, then carefully remove from pan. Finish cooling on a wire rack. When they are completely cool, use a piping tip to fill the twinkies in 3 different places with the Cinnamon Marshmallow Cream Cheese Frosting. For the Frosting Cream the butter, cream cheese and vanilla for 2-3 minutes. Add the fluff, salt and cinnamon and beat again. Slowly add the flour and powdered sugar until all incorporated and thick. Add the milk and beat on medium high until creamy. For the Topping Temper or melt chocolate in microwave with shortening, stirring every 30 seconds until melted and smooth. Drop twinkies one at a time into the chocolate, use a spoon to cover the entire twinkie, then carefully pick it up with an angled spatula or fork. Tap the spatula gently on the side of the pan to remove the excess chocolate. Place on wax paper to set. After you have finished dipping all the twinkies, drizzle the tops with the leftover chocolate. Read more at http://insidebrucrewlife.com/2011/09/chocolate-covered-pumpkin-twinkies/#dkfgUU3Wpybw2MjH.99

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