Now that we have that cleared up, let’s make some pumpkin pudding cake bites – it’s October, and we are required to make pumpkin something at least once a week. Start by cutting those Munchkins in half…you need the cake-style Munchkins for this one, by the way. As much as I like those lighter fluffier ones and I do (hint hint, Dunkin Donuts people!), you need the firmness of the cake-style Munchkins to make this work.
Now for the filling: mix up one package of instant vanilla pudding mix with some milk and a little pumpkin pie spice – you need your mixer for that part. You are then going to stir in some thawed Cool Whip, and that’s your filling. Spoon the whole thing into a large zippered plastic bag, zip it up and snip off one of the corners (this is going to make the assembly part sooooooo much easier.
Now line up the bottom halves of your Munchkins and squirt a generous teaspoon or so of filling onto the bottom of each one. You don’t have to be scientific about it – a little more or less will be just fine. When that is done, pop the tops on and press down a little to make them stick together. Not too hard.
Next, you are going to make a quick and easy glaze out of confectioner’s sugar, a little milk and vanilla and a little bit of cocoa powder. Drizzle it on.
After all, there IS that whole pumpkin-related recipe obligation we have for the month of October. It’s necessary. And if that requires Munchkins…well, we must do what we must do. Happy pumpkin season!
Lightly adapted from the Kraft recipe