Pumpkin Whoopie Pie Cupcakes

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Ahhh…whoopie pies!  I do love a good whoopie pie, though I have only ever eaten those of the chocolate flavor.  3 Boys Unprocessed turns whoopie pies into cupcakes AND makes them pumpkin flavored.  So if you are a fan of pumpkin or know someone who is, these are for you!

Pumpkin Whoopie Pie Cupcakes

Makes about 14 cupcakes


  • 1 and 1/2 cup whole wheat white flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 cup organic brown sugar I used 1 cup organic sugar and 1 Tbsp molasses
  • 1/2 cup melted butter or 1 stick
  • 1 can pumpkin puree standard 15 oz. size
  • 2 large eggs
  • 1/2 tsp pure vanilla extract
  • 1/4 cup yogurt I used greek
  • 16 ounces full fat cream cheese for icing
  • 1/2 cup organic sugar for icing
  • 1 cup organic 10x sugar for icing
  • 1/4 tsp ground cinnamon for icing
  • 1 tsp pure vanilla extract for icing


  1. Mix together all dry ingredients including flour, leavening agents, salt, spices, and sugar. Set aside.
  2. In a separate bowl mix together all wet ingredients including melted butter, eggs, pumpkin, vanilla, and yogurt. *Yogurt is added for extra moisture and puffiness, so I would recommend using it.
  3. Sprinkle dry ingredients over wet, mix just to combine. Batter will be thick. Divide batter into 14 lined cupcake tins and bake at 350 degrees for 20-25 minutes or until a pick comes out clean.
  4. For cream cheese filling: Beat softened cream cheese until very smooth. Scrape down sides of bowl several times to ensure all lumps are out. Add sugar, and beat until smooth.
  5. Add powdered sugar, cinnamon, and vanilla to finish.
  6. To assemble: Cut the top off of each cupcake (make sure they are cooled or you will end up with a mess) with a serrated knife. Pipe a layer of filling, then top with cupcake top, and pipe another layer of filling. Dust with powdered sugar to finish.



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