Chocolate Covered Pumpkin Twinkies

Happy First Day of Fall!!!

Chocolate Covered Pumpkin Twinkies - pumpkin twinkies filled with a cinnamon butter cream and covered in milk chocolate  http://www.insidebrucrewlife.com

I am so excited that it is now officially Fall.
The weather has even been cooperating for the most part.
We have been enjoying some cool and rainy days.
Now I am just waiting for the leaves to start turning beautiful colors.
Throw in a bonfire and it will be just about perfect:-)

Chocolate Covered Pumpkin Twinkies - pumpkin twinkies filled with a cinnamon butter cream and covered in milk chocolate  http://www.insidebrucrewlife.com

How many of you get excited to bake with pumpkin each fall?

I might be going a little overboard this year…
so far I have made bread, donuts, whoopie pies, and now twinkies…
and I have 1 or 2 pumpkin recipes still waiting to be made:-)Can you say pumpkin obsessed??
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!

Chocolate Covered Pumpkin Twinkies - pumpkin twinkies filled with a cinnamon butter cream and covered in milk chocolate  http://www.insidebrucrewlife.com

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.

 

Chocolate Covered Pumpkin Twinkies

Prep Time: 45 minutes

Cook Time: 14 minutes

Little pumpkin cakes filled with a cinnamon cream cheese frosting and dipped in chocolate

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.) Candiquik
1 tbsp. shortening

Instructions

    For the Twinkies
  1. 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.
  2. For the Frosting
  3. 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.
  4. For the Topping
  5. Melt chocolate in micowave 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.
http://insidebrucrewlife.com/2011/09/chocolate-covered-pumpkin-twinkies/

*You can buy a Twinkie bake set HERE.
**You could also just bake them as cupcakes for 20-22 minutes. Cool. Scoop out the center. Fill with frosting and then spoon some melted chocolate on top.

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Comments

  1. says

    Oh my. Just when you think you have seen it all. I have been wanting a Twinkie pan, I just may have to buy it to make these. Sadly, I went to the grocery store yesterday, and there was NO pumpkin. I almost bought a pumpkin to make my own puree (obsessed much?) but I knew I was too lazy for that sort of commitment.

    Of course, now that I am out of pumpkin, it’s all I want. Grrrr. Could you send some of these my way :) K. Thanks.

  2. says

    Oh my! Girl..you had me at twinkie!! And let’s just say I might or might not have done a little happy dance when the pumpkin muffins arrived at Dunkin Donuts this year!!! :) Thank you so much for the link to the twinkie pan too!! Can’t wait to try these!

  3. says

    there is some serious pumpkin love going on here! i still remember making your pumpkin oreo cheesecakes last year and my mouth waters. i’m sure it’d do the same for these. : )

  4. says

    Absolute heaven and the cinnamon marshmallow center just puts it over the top delicious! If I do not make anything else this coming week, I have to make this..lol Found you via tatertots & jello, I am definitely a new follower, thanks for the reicpe!

  5. says

    I should have known that this fantastic recipe was yours. You have THE best dessert recipes always. These look amazing. I can’t believe you have a Twinkie pan. I had no idea that they even existed. Awesome. :)

  6. says

    Jocelyn, I’m so excited about this recipe!! I bought a Twinkie pan several months ago, but haven’t yet used it. Pumpkin and chocolate are one of my favorite combinations. This is simply AWESOME! I’m sharing a link on my FB page today.

    Jenn

  7. says

    These are just wonderful twinkie bars of deliciousness! I am featuring these this week at Mangoes and Chutney. Thanks for linking to Fat Camp Friday this week!

  8. says

    Visiting here from Fat Camp Friday, but I think I’ve died and gone to a pumpkin patch in heaven. Those look amazing!!!

    And I’m admiring what appears to be toasted marshmallow cupcakes in your heading. Can you send me the link for that? Pretty please!!!

    I co-host a foodie meme called Friday Food Fight. I would love for you to link up and share your pumpkin twinkies. Hope to see you in the ring! :-)

    http://deniseisrundmt.com/2011/09/30/aprons-perfect-panko-chicken-with-hummus-and-zesty-honey-carrots/

  9. says

    Thank you so much for sharing these last week! We’re featuring them tomorrow at Seasonal Inspiration – hope to see you again soon!

    Becca @ Crumbs and Chaos

  10. says

    Hi Jocelyn,

    So excited to see that we both made the cut at the CSI Project! Congratulations!!!

    My husband was peeking over my shoulder when I was scrolling through the top ten and he uttered a, “Oh Yes!!!” when I came across yours. I’ll second that!

    Have a great weekend, my friend!
    Jenn

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