I first discovered chocolate whoopie pies at Corner Bakery a few years ago and I was immediately infatuated with the moist cake and sweet creamy center. I started thinking how I could make it a bit healthier with whole grain, real food ingredients. Recently I was making whole wheat pumpkin muffins and it came to me that I could make the muffins short and flat and use them in homemade whoopie pies. I like the soaked version of pumpkin muffins more for this recipe because they are healthier and incredibly moist and cake-like which works well for a whoopie pie.
Soaked Pumpkin Muffins
(adapted from the fabulous ebook: Healthy Snacks to Go)
Mix together:
3 1/3 cups white whole wheat flour (I did a mix of 1 c barley flour and 2 1/3 c whole wheat pastry flour)
2 cups pureed pumpkin
1 1/2 cups water + 1/4 cup plain yogurt or buttermilk
1 cup melted coconut oil or melted butter, allow it to cool a bit before adding to the mix
Cover the bowl and allow it to soak for 12-24 hours at room temperature.
When ready to bake preheat oven to 325 F, grease 4 muffin pans and mix in:
1 3/4 cups sugar
4 eggs
1 teaspoon baking powder
3 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cloves
Filling: Buttercream Frosting
1 1/2 cups powdered sugar
1/2 cup softened butter
1 teaspoon vanilla extract (try making your own)
1-2 tablespoons whole milk or cream
Cream the butter and sugar together on low speed using a mixer. Add in the vanilla and milk. Do not over beat. Spread the filling over the top of one cooled muffin and then put another muffin on top. You only need a little of the sweetness of the frosting to complement the pumpkin flavor. A little buttercream goes a long way. Store whoopie pies in an airtight container in the refrigerator for up to 5 days.
Why Soaked Pumpkin Muffins?
1 teaspoon cinnamon
1 teaspoon nutmeg
Mix it all together and scoop 1 tablespoon of batter into each greased muffin cup. If using a mini muffin pan, scoop in a 1/2 tablespoon of batter. Bake for 45 minutes, they will be more moist than you're used to. Do not over bake. Allow to cool 5 minutes in the pan and then place the muffins on a cooling rack. While cooling prepare the frosting.
(If you'd rather make the regular non-soaked version of pumpkin muffins go here)
Mix it all together and scoop 1 tablespoon of batter into each greased muffin cup. If using a mini muffin pan, scoop in a 1/2 tablespoon of batter. Bake for 45 minutes, they will be more moist than you're used to. Do not over bake. Allow to cool 5 minutes in the pan and then place the muffins on a cooling rack. While cooling prepare the frosting.
(If you'd rather make the regular non-soaked version of pumpkin muffins go here)
Filling: Buttercream Frosting
1 1/2 cups powdered sugar
1/2 cup softened butter
1 teaspoon vanilla extract (try making your own)
1-2 tablespoons whole milk or cream
Cream the butter and sugar together on low speed using a mixer. Add in the vanilla and milk. Do not over beat. Spread the filling over the top of one cooled muffin and then put another muffin on top. You only need a little of the sweetness of the frosting to complement the pumpkin flavor. A little buttercream goes a long way. Store whoopie pies in an airtight container in the refrigerator for up to 5 days.
Why Soaked Pumpkin Muffins?
I'm no expert on soaking my grains but it's something I've been experimenting with this year. I've read that soaking your grains increases nutrient content and makes whole grains more digestible. Soaking is both a mild fermentation process and a mimicking of the germination or sprouting process. It's only useful when the bran is present such as with whole grain flours. You can learn more here.
Your choice of a 
