Sooo..are you ready for all things Pumpkin?
I’m not one to jump on the ‘Foodwagon’ however..I just can’t help myself when it comes to Pumpkin. I’m not sure what I love more, the time of the year that it signifies, or the actual Pumpkin flavored everything…but I do love it! And that’s good because I’ve had lots of pumpkiny goodies pop into my head lately and I totally plan on bombarding you with all of them sharing them with YOU! 🙂
Starting with these perfectly puffed perfect pumpkin puffs! Ohhh Lordy~ what can I say?
They’re warm, they’re beyond moist, they’re subtly sweet, and super soft..like melt in your mouth soft. Then, Oh my GOD…then, when you’ve melted into them as far as you can go..like a sweet kiss from Heaven, there’s a sweet succulent dollop of Cream Cheese ready to grace your lips with pleasure! Whew///take a moment…lol!
~You can make a HUGE batch of these and become a holiday hero in a matter of minutes! You have GOT to make these..hurry..GO! 🙂
What you’ll need for at least 2 dozen Puffs:
You’ll need a Pumpkin batter base consisting of:
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
To that batter base you will need to add:
1-1/2 cups flour
1 tsp. baking powder
The Filling:
8 oz. cream cheese
1/2 cup powdered sugar
a splash of milk or cream to thin it out if necessary!
A piping bag to fill them up!
**Oil for frying..I used Canola
Directions:
With an electric hand mixer (or lots of muscles) mix up your Pumpkin base until it’s smooth…
NOW..add in the flour and baking powder to the base, and continue to mix until it’s fully blended. It should be a peanut butter consistency! Set it aside!
Now, make the filling, simply by mixing the powdered sugar into the cream cheese. Add a splash of milk or cream if it’s too thick to squeeze through your piping bag! I like a frosting consistency here! Set it aside!
Scoop out about a tablespoon’s worth of the batter….
…and gently drop it into the hot (350 degrees) oil!
Let them fully cool and drain on some paper towel.
Gently poke a little hole into the puff so your pastry tip can fill it up!
Fill up your piping bag/or zip bag with the filling, add a decorative pastry tip and carefully fill them up…
Give them a little dusting of powdered sugar, and a sweet plunge into some extra frosting just to take them over the moon…
And prepare yourself for Pumpkin heaven to enter your soul through your mouth….lol! ~Enjoy! 🙂
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