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–+ servings

Pumpkin Twinkies

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Prep Time 10 minutes
Cook Time 30 minutes
Course Bread, Dairy Free, Dessert, Nut Free, Snack, Vegetarian
Cuisine American
Servings 8
Calories 214

Ingredients
  

  • 1 1/2 cups blanched almond flour (or 1/2 cup coconut flour for nut free)
  • 1/4 teaspoon Redmond Fine grain sea salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons butter (or coconut oil for dairy free)
  • 1/3 cup Natural Sweetener
  • 1 teaspoon stevia glycerite
  • 3 large eggs (6 eggs and 1/4 cup unsweetened hemp milk if using coconut flour)
  • 1 cup pumpkin puree
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract

MASCARPONE CREAM:

  • 4 ounces mascarpone cheese or cream cheese (Kite Hill cream cheese for dairy free)
  • 4 tablespoons unsweetened macadamia nut milk (hemp milk if dairy free)
  • 3 tablespoons Natural Sweetener OR a drop of stevia glycerite (to taste)
  • 1/4 teaspoon vanilla extract

Instructions
 

  • For the Twinkies: In a mixing bowl combine almond flour, baking soda, and salt. Mix butter, sweetener, eggs, pumpkin, cinnamon and extract until smooth. Stir wet ingredients into dry. Grease Twinkie pan. Spoon batter into the pan. Bake at 325° for 30-40 minutes. Cool and fill with cream filling.
  • For the Mascarpone Cream Filling: Mix together until smooth (it will thicken overnight). Squirt into Twinkies with injector tool.

Notes

If using Coconut Flour: 
210 calories, 10.8g fat, 9.8g protein, 15.5g carbs, 9g fiber

Nutrition

Calories: 214 | Fat: 16g | Protein: 9g | Carbohydrates: 8g | Fiber: 2.3g | P:E Ratio: 0.4