- 3 cups self raising flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 tsp nutmeg
- 1½ cup light brown sugar, packed
- 1 cup canola oil
- 30 ounces pumpkin purée (2 cans)
- 2 large eggs
- 2 teaspoons vanilla
FOR THE MAPLE BUTTERCREAM:
- ½ cup salted butter, room temperature
- 3 cups confectioners' sugar
- ½ cup maple syrup
- 1 tsp vanilla
HOW TO MAKE:
1. Preheat the oven to 175 C (350 F). Line two baking sheets with a non-stick mat or parchment paper. Set aside until batter is made.
2. In a bowl, combine self raising flour, baking powder, baking soda, salt, nutmeg and cinnamon.
3. In a a large mixing bowl, whisk together the brown sugar, oil, pumpkin, eggs and vanilla until well combined. Add the dry ingredients and mix in until just combined.
4. Use a 2-inch ice cream scoop, place scoops of batter two inches apart on prepared baking sheet. I have a smaller oven so I did three on each sheet and roated them in and out of the oven.
5. Bake for 15 minutes, or until cake is soft/slightly firm to touch. Remove from oven and let cool completely before filling with frosting.
FOR FROSTING:
1. Place the butter, sugar, maple, and vanilla in a mixing bowl and beat on low speed with an electric mixer until combined. Increase speed to high and continue to beat for another 2-3 minutes or until light and fluffy.
2. Using the icecream scoop, put one scoop of frosting on one whoopie pie half and then top with another whoopie pie half. It should be a big be like a cake sandwhich with maple buttercream in the middle! I like to match up whoopie pie halves of the same size when I am doing this.
3. Repeat with remaining cakes and buttercream. Store in an airtight container for 2-3 days.
