Lunch: Pumpkin Whoopie Pies

Recipe courtesy of the Federated Church of Marlborough, whose congregation bakes these wildly popular whoopie pies every year for the Pumpkin Festival in Keene, NH.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Whoopie Pies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 c. oil (corn or vegetable)
1/2 c. water
1 can pure pumpkin
4 eggs
1 tsp. vanilla extract
1 1/2 c. sugar
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
3 c. flour
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt

Instructions

Preheat oven to 350 degrees.
Mix wet ingredients (oil, water, pumpkin, eggs, and vanilla extract). Whisk together dry ingredients (sugar, cinnamon, cloves, nutmeg, flour, baking powder, baking soda, and salt); this helps avoid clumps. Then add dry and wet ingredients together. Mix well. Drop about 1/4 cup batter (an ice cream scoop can sometimes help with this) on a lightly greased cookie sheet lined with parchment paper. Make sure they are round; sometimes you need to take a knife and shape them a little.
Bake 12 to 14 minutes; cool before icing.
To make the icing: Combine ingredients and beat until light and fluffy. Spread on cooled pies and sandwich.

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