Homemade pumpkin Twinkies are your new guilty pleasure for fall
I'll be honest — I never really loved Twinkies. It's not that they aren't delicious, but they are full of processed crap and I can't pronounce nearly 85 percent of the ingredients in them. That's when it came to remaking this Hostess classic, I decided to give it a fall makeover.
Which clearly means it's made with pumpkin, duh. What else can you make in fall? Not only is the fluffy cake made with pumpkin, but the filling is spiced with cinnamon and nutmeg. It's the dream team combo for any fall eating.
Homemade pumpkin Twinkies recipe
Adapted from Dessert First
Making homemade Twinkies isn't super hard, but be sure you have the right pan to get that classic shape. Look for snack cake pans online or in hobby stores.
Yields about 12
Prep time: 15 minutes | Bake time: 13 minutes | Total time: 28 minutes
For the cake
- 1 cup cake flour
- 1/3 cup + 2 tablespoons brown sugar
- 1/3 cup white sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon apple pie spice
- 1/3 cup pumpkin puree
- 2 tablespoons unsweetened applesauce
- 3 eggs
- 1/2 teaspoon cream of tartar
For the filling
- 1 tablespoon cornstarch
- 1/2 cup heavy cream
- 1/4 cup 2 percent milk
- 1/2 cup unsalted butter
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
For the topping
- 1-1/2 cups powdered sugar
- 1-1/2 tablespoons milk
- Preheat oven to 350 degrees F. Grease the Twinkie-shaped cake pan with nonstick cooking spray.
- To make the cake, whisk the flour, brown sugar, white sugar, baking powder and pie spices together. Make a center in the mixture and mix in the pumpkin puree, applesauce and egg yolks. Stir to combine.
- In another bowl, whisk the egg whites with the cream of tartar until a stiff peak forms. Gently fold in the egg whites to the Twinkie mix and stir to combine.
- Fill the cavities of the pan 3/4 of the way full with batter and bake for about 13 minutes, or until a toothpick inserted comes out clean.
- Let cool completely. While the cakes cool, make the filling while whisking the cornstarch and milk until smooth. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Remove and chill for about an hour.
- In a small mixing bowl, cream the butter and sugars until light and fluffy. Add vanilla and chilled milk mixture; beat on medium speed until smooth and creamy, about 10 minutes. Whisk in pumpkin pie mix.
- Using a pastry bag, poke a large hole in the center of the cakes and fill with filling (you want a little to ooze out).
- To make the drizzle, whisk the powdered sugar and milk together. Drizzle the tops of the Twinkies with icing and garnish with cinnamon.