Recipes

Collagen Recipe: Pumpkin Whoopie Pies with a Collagen Twist

pumpkin whoopie pies

As the leaves change colour and the chill begins to set in, we’re finding ourselves fully immersed in all things autumnal. And there are few things more autumnal than a trip to a pumpkin patch. (Trust us: we’ve got 1,000 selfies to prove it.)

While pumpkins do make great seasonal decor, they’re also quite tasty and have become synonymous with autumn-inspired desserts. From pumpkin spiced lattes to pumpkin pancakes, there is no wrong way to enjoy pumpkin.

We figured we’d join in on all the seasonal fun by sharing our Pumpkin Whoopie Pies recipe with you. Nestled between fluffy little pumpkin cakes is a creamy coconut filling, made with our very own Vital Proteins Collagen Creamer® in Vanilla. They’re the perfect treat to keep stocked in the fridge or to impress with at your next autumn soirée.

Make your own at home using our recipe below.

Pumpkin Whoopie Pies Recipe

Recipe makes 15 whoopie pies.

Cake Ingredients:

  • 120ml unsweetened almond milk
  • ¾ tsp apple cider vinegar
  • 1½ tsp baking soda
  • 60g coconut sugar
  • 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
  • 20ml maple syrup
  • 55g avocado oil
  • 120g pumpkin purée
  • 60g unsweetened applesauce
  • ½ tsp pure vanilla extract
  • 1½ tsp pumpkin pie spice
  • ¼ tsp sea salt
  • ½ tsp baking powder
  • 55g almond flour
  • 2 scoops Vital Proteins Vanilla Collagen Creamer
  • 30g oat flour
  • 115g gluten-free flour

Filling Ingredients:

  • 1 can coconut cream (chilled in fridge overnight)
  • 2 scoops Vital Proteins Collagen Creamer® in Vanilla

To Make the Coconut Cream Filling:

  • In a large bowl, scoop out just the cream from the chilled can of coconut cream (that’s been chilled in the fridge overnight). Whisk with a hand mixer for 30 seconds until creamy.
  • Add the Collagen Creamer™ supplement and beat until smooth.
  • Place the mixture in a sandwich or freezer bag and place in the fridge to chill while making the whoopie pies.

To Make the Cakes:

  • In a small bowl, add the almond milk, apple cider vinegar and baking soda. Stir and set aside.
  • In a large mixing bowl, prepare the flax eggs and leave to sit for about 5 minutes.
  • To the flax eggs, add the maple syrup, coconut sugar and avocado oil. Whisk to combine.
  • Add the pumpkin purée, apple sauce, vanilla, pumpkin pie spice, salt, and then whisk to combine. Then, add the almond milk mixture and whisk thoroughly.
  • Add the baking powder, almond flour, collagen, oat flour and gluten-free flour. Whisk until no large clumps remain.
  • Place the batter in the fridge and leave to chill for 30 minutes.
  • Preheat the oven to 180°C and prepare two baking trays with greaseproof paper.
  • Once the dough is chilled, scoop out the batter using a small cookie scoop or 1 large tablespoon. Leave an inch of space between the cookies to allow for spreading. Use the back of a tablespoon to spread the top of the cake slightly.
  • Bake for 12-15 minutes until the edges of the cakes are golden. Repeat until all the batter is used (I baked in three batches).
  • Allow the cakes to cool 10 minutes before transferring to baking racks.
  • Once the cakes are completely cooled, remove the coconut cream bag from the fridge and clip off a small corner of the bag. Pipe some coconut cream onto one side of the cake, top with another cake of a similar size, and arrange on a tray or large plate.
  • While the cakes can be enjoyed immediately, I found them to taste best after a few hours of refrigeration (even better overnight).
  • Keep covered in the fridge and enjoy within five days!

Written by Aimee D’Elia

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Vital Proteins

Vital Proteins

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