Pumpkin Whoopie Pies
Pumpkin Spiced French Crullers
Maple Glaze recipe:
- 2 cup powder sugar(sifted)
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 4 tablespoons water
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 4 tablespoons melted butter
- 2/3 cups all purpose flour(80g)
Combine the flour, salt, cinnamon, ground ginger, ground cloves and ground nutmeg in mixing bowl and whisk together. Set aside.
In a large saute pan or sauce pot combine the water, milk, butter and sugar. Place the pan on the stove over medium-high heat and bring the mixture up to a boil.
Remove from the heat and pour in the flour mixture. Use a rubber spatula or wooden spoon to begin mixing everything together. Place back on the stove top over medium heat and continue mixing until the mixture forms into a smooth paste and a thin film begins to brown on the bottom of the pan. Takes about roughly two minutes of stirring.
Place dough into a large mixing bowl and let cool for 10 minutes. Using either a sturdy spoon, stand mixer or electric hand mixer stir in the pumpkin puree. After that begin to mix in one egg at a time. The mixture will initially break and become clumpy but just continue mixing. Cover the dough and place in the fridge for one hour to chill.
Once chilled scoop the dough into a large piping bag equipped with a large open star tip. Pipe the Crullers onto 4” square pieces of parchment paper being sure to overlap the ends.
Let the Crullers rest uncovered while you bring your fry oil up to 375F. Carefully drop in the Crullers face down in the oil and carefully remove the parchment paper once it separates from the dough. Fry for 5-6 minutes on each side then place on wire rack to drain and cool before coating in the glaze.