Pumpkin Pie Twinkies (Vegan, Gluten Free)

In a bowl mix all of the ingredients together until smooth. Put the mixture into a piping bag or a ziplock bag and place into the fridge.

Preheat the oven to 400F. Generously grease a 6 hole twinkie baking pan.
In a bowl mix the dry ingredients - almond flour, oat flour, potato starch, cane sugar, pumpkin spice, baking powder, baking soda and sea salt. Stir until there are no clumps.
In a small bowl or measuring cup mix the wet ingredients – almond milk, club soda, oil and vanilla extract. Pour the wet ingredients into the dry and stir until just mixed. The batter should be quite moist and slightly lumpy. Not to over mix.
Spoon or pipe half of the batter to fill 6 twinkie molds. Remove the filling from the fridge and pipe a line of it into the center of each twinkie, leaving a border around the edges. Use the remaining batter to cover the twinkies. The mold should be about 3/4 of the way full. Lightly spread the batter so that it covers all of the pumpkin filling and down the sides but try not to press to hard or else the filling will get mixed into the batter.
Bake for 15 minutes. Let them cool for about 10-15 minutes in the pan and then transfer them to a cooling rack. Don not let them sit longer in the pan or else they will start to steam and become too soft. They should come out of the pan quite easily by turning it upside down and gently tapping. Let them cool completely.

Melt the chocolate. This can be done in a double boiler or in the microwave. For the double boiler method fill a small pot 1/4 of the way up with water. Bring to a low simmer. Place the chopped chocolate and coconut oil into a large bowl and place it on top of the pot, making sure the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate melts, about 10 minutes. For the microwave method place the chocolate into a bowl and microwave at 30 seconds intervals, stirring at each one. Make sure not to over heat as chocolate burns very easily.
Line a baking sheet or cutting board with parchment paper. Gently dip the cooled twinkies into the chocolate and place on to the lined board. Transfer to the fridge to set, about 40 minutes.

While the chocolate sets, make the icing. To make the carrot juice, grate one carrot. Gather the grated carrot into a ball and squeeze it with your hands into a small bowl. You should be able to get about 2-3 teaspoons of carrot juice from one medium sized carrot.
In a small bowl whisk the icing sugar and 2 teaspoons of carrot juice until smooth. Slowly add the turmeric until it is the color you prefer. The icing should be quite stiff but pipeable. If it's too liquidy it will drip off the twinkies. Transfer to a piping bag. Pipe the icing on top of the twinkies.
They are best eaten the same day but can be store in a sealed container in the fridge for 3-4 days. The longer they're stored the cake part becomes slightly dryer and crumbly. Enjoy!