Ingredients
Twinkies:
112g (1 cup) Coconut Flour
48g (¼ cup) Organic Stevia Mix** or Truvia Spoonable
½ tbs Double-Acting Baking Powder
⅛ tsp Salt
185g (¾ cup) 100% Pure Pumpkin Puree, canned (don’t worry, you don’t taste the pumpkin)
½ cup + 2 tbs Unsweetened Vanilla Almond Milk
114g (½ cup) Plain, Nonfat Greek Yogurt
3 Large Organic Eggs
2 Large Organic Egg Whites
½ tbs Vanilla Paste (I used homemade!)
½ tbs Stevia Extract
Vanilla Filling:
Option #1: ~1 cup Homemade Cannoli Dip
Option #2: ~1 cup Homemade Marshmallow Fluff
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Preheat the oven to 350 degrees Fahrenheit and spray a Twinkie pan with cooking spray.
In a medium-sized bowl, whisk together the coconut flour, stevia/Truvia, baking powder and salt.
In a large bowl, whisk together the pumpkin, almond milk, yogurt, eggs, egg whites, vanilla paste and stevia extract. Dump the dry ingredients over the wet ingredients and whisk vigorously to remove any clumps.
Scoop the batter into the prepared pan. Gently tap the pan on the counter to flatten the batter and bake for ~38 minutes, or until the surface of the cakes spring back when tapped.
Flip the Twinkies on a wire cooling rack and let cool completely. While the Twinkies cool, make the filling of your choice (I used my Homemade Cannoli Dip.
Scoop the filling into a piping bag (I used a #27 Star Tip) and carefully fill the Twinkies. Puncture the bottom of the Twinkie in 3 spots and squeeze in some of the filling (not too much otherwise the cake will burst).
Serve immediately or store in a tightly sealed container in the fridge.
