How to make it

  • In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
  • Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
  • Fill paper-lined muffin cups two-thirds full.
  • Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, combine cornstarch and milk in a small saucepan until smooth.
  • Bring to a boil, stirring constantly.
  • Remove from the heat; cool to room temperature.
  • In a large mixing bowl, cream shortening, butter and confectioners' sugar.
  • Beat in vanilla if desired.
  • Gradually add the cornstarch mixture, beating until light and fluffy.
  • Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake.
  • Carefully remove tops and set aside.
  • Spoon or pipe filling into cupcakes.
  • Replace tops.
  • Note: for the filling: suggested by a fellow foodie: When making pumpkin whoopie pies, use cream cheese instead of shortening and add a pinch of nutmeg in the filling. The taste is exceptional with with the pumpkin.

Reviews & Comments 4

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    " It was excellent "
    wynnebaer ate it and said...
    Reading the recipe made me want one...:)
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    " It was excellent "
    herby ate it and said...
    sounds perfect combination
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    " It was excellent "
    lor ate it and said...
    Oh my gosh Midgelet, this recipe is so calling me ;)
    It's absolutely perfect for a bake sale that I am contributing to. Thank you so much for posting this "5" fork beauty.
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    " It was excellent "
    pat2me ate it and said...
    These sounds great! The grandkids will love them!
    Was this review helpful? Yes Flag

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