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Pumpkin Cheesecake Twinkies

I know what you’re thinking. What’s up with all the pumpkin recipes? I can explain.

Making iconic snack cakes is addictive. There’s something about the pan itself that makes you want to fill it. If you have leftover pumpkin and lots to do, why NOT procrastibake a pumpkin twinkie with cheesecake filling?

No twinkie pan? Bake the batter in a cupcake pan. You’ll end up with a dozen muffins. But no twinkies. Still good.

Pumpkin Cheesecake Twinkies

24 minutes

8 pumpkin twinkies

Easy recipe for moist and tasty gluten free pumpkin twinkies. Especially good with a cheesecake filling that gets baked into cakes. Perfect for Thanksgiving!

Ingredients

  • Cake
  • 1 1/4 cups gluten free flour
  • 1/2 cup brown or raw sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon xanthan or guar gum
  • 1/4 teaspoon each: ginger and nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup milk (hemp or coconut)
  • 1/2 cup pumpkin puree
  • 1/4 cup melted butter or oil
  • 1 egg, beaten
  • 2 teaspoons pure vanilla extract
  • Filling
  • 4 ounces cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 1 tablespoon milk or cream
  • 1/2 teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees. Grease twinkie molds and top of pan well.

Filling - Combine cream cheese, powdered sugar, milk, and vanilla. Blend until smooth. Set aside.

Cake - In a medium mixing bowl blend: gluten free flour, sugar, baking powder, cinnamon, gum, ginger, nutmeg, salt, and baking soda. In a large cup, combine: milk, pumpkin, oil, egg, and vanilla extract. Add liquid ingredients to dry ingredients and stir well.

Fill greased twinkie pan about half full with pumpkin batter. Divide cream cheese mixture evenly among twinkies, dropping about 2 tablespoons into the center of each.Top with remaining pumpkin batter. Bake for about 24 minutes, until tester inserted remains mostly clean. Let cakes cool for at least 10 minutes before removing from pan.

Notes

I used a sorghum flour bread blend for the twinkies, but use whatever flour blend you prefer.

Recipe can be doubled. Freeze extra twinkies to enjoy anytime.

Hemp milk is great for gluten free baking, but dairy milk can be used in this recipe as well.

http://freerangecookies.com/2012/11/30/pumpkin-cheesecake-twinkies-gluten-free/

Comments

  1. Reblogged this on momtoldmetowriteabook and commented:
    yummmmmmmmmm!

  2. I second the yummmmmmmmmm

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