Light and airy cream puffs made with whole wheat flour filled with pumpkin pudding and whipped cream. These pumpkin filled whole wheat cream puffs are the perfect delicious pumpkin treat for fall!
Well hello everyone! It’s about time I shared these yummy treats. If you’ve been subscribed for long you know I love cream puffs so when my sister in law sent me a link to some pumpkin-y cream puffs I knew I had to make my own version.
I have to tell you, I tried putting pumpkin pie spice right into the dough, but it did not work at all. Don’t try it, it makes them flat and kind of gross. Then again, lots of sweet whipped cream can fix anything(or so my husband would have you believe), but really, just keep it simple and fill them with all the pumpkin goodness 🙂
Also, to let you know, I reworked my cream puff recipe. As you know I like keeping things on Food Doodles whole grain and so in my last recipe for cream puffs I used some gluten flour to help make up for not using white flour. Since then I’ve worked it out to use all regular old whole wheat flour, so no need for any other strange ingredients you might not normally have in your kitchen.
Anyways, I’m going to keep things short and sweet. It’s such a busy time of year, but I’ll be back later in the week because I have a few recipes I want to share with you before Christmas. Hope you all are having a wonderful holiday season! Check back for a few more recipes soon! 🙂
Pumpkin Filled Whole Wheat Cream Puffs
- 1 cup water
- 1/2 cup salted butter
- 1 1/4 cups white whole wheat flour from soft white wheat berries
- 1/4 teaspoon sea salt
- 4 large eggs
- Sweetened whipped cream flavored with pumpkin pie spice if desired
- Pumpkin Pudding
- Preheat oven to 425 degrees. Line two baking sheets with parchment or a silicone baking mat and set aside.
- In a medium sized pot over medium heat warm together the water and butter until melted. Add the flour and salt and mix until completely combined. Turn down the heat slightly and stir while cooking until the mixture pulls away from the sides of the pot and forms a ball in the middle.
- Remove from the heat and cool until cool enough to add eggs without cooking them. You can cool this down quicker by adding to your mixer and letting it beat the mixture to release some of the heat.
- When cool enough start adding the eggs one at a time and mixing until completely combined before adding more.
- Once all the eggs are added, using a large spoon, spoon 6 large puffs per baking sheet. I like to mound mine as tall as possible, poking down any pieces that stick up and may burn.
- Place in the oven and bake at 425 degrees for 15 minutes. Then turn down the oven to 375 and bake for 10-15 minutes or until puffed and golden. Remove from the oven and as soon as possible, remove the tops so the the steam can be released. Cool completely before filling.
- To fill, add premade and chilled pumpkin pudding to the bottom of each cream puff(there will be pudding left over). Top with a large dollop of whipped cream and place the top of the cream puff on top. Dust with powdered sugar if desired and serve immediately, or store uncovered in the fridge for a short amount of time before serving.