Cake Pop Maker Pumpkin Cake Pops

It's pumpkin season! These pumpkin cake pops are a delightful fall treat and are ideal for a tasty snack or a fall-themed party. You will need a cake pop maker for this recipe and the basic ingredients for a pumpkin cake along with cake pop sticks. It’s important to ensure you buy pure canned pumpkin, not the pumpkin pie mix. These treats can be whipped up in a very short amount of time. Adults and kids alike are sure to enjoy these delicious bite-sized cakes.

Cake Pop Maker Pumpkin Cake Pops in jars, black background.

Cake Pop Maker Pumpkin Cake Pops

These pumpkin cake pops are a delightful fall treat and are ideal for a tasty snack or a fall-themed party.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 48 pops
Calories 52kcal
Author Joss D

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp. cinnamon powder
  • 1 tsp. nutmeg powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 cup pumpkin purée
  • ½ cup vegetable oil
  • 2 eggs
  • 1 cup brown sugar
  • ½ cup nuts chopped (optional)

Coating:

  • ½ cup icing sugar

Instructions

  • Mix all dry ingredients in a large bowl.
  • Mix all wet ingredients in another bowl.
  • Pour the wet ingredients into the dry ingredients and mix until smooth. Fold in the nuts (optional).
  • Plug in the cake pop maker and wait for it to heat up (there should be an indicator light). Pour mixture into a piping bag or you can just use a spoon to add the batter to the cake pop maker.
  • Fill the cake pop maker holes (to just under the top edge). Careful not to overfill.
  • Bake them in the cake pop maker for 3 to 4 minutes per batch, until a toothpick comes out clean from the center. Let cool a few mins.
  • Insert treat sticks into the cake balls.
  • Dust with icing sugar.
Nutrition Facts
Cake Pop Maker Pumpkin Cake Pops
Amount Per Serving
Calories 52 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 7mg2%
Sodium 18mg1%
Potassium 32mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 804IU16%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or dipping sauce.

Tried this recipe?Mention @inthekitchdotnet or tag #inthekitchgrams!

A side sauce is one way of really putting this dessert over the top. A sure winner is a salted caramel sauce. Add pumpkin spice to the sauce to perfectly compliment the cake flavors. For a creamier option, make a white chocolate ganache. Personally, I would make both! You could even make the ganache ahead of time and coat the cake pops in them, then leave them in the fridge to harden.

If you are planning to use the cake pops within a few days, you will want to store them wrapped air-tight at room temperature. For time periods of up to a month, store them in an airtight container in the fridge. For longer periods of time, store them in a freezer bag in the freezer. These are of course general guidelines; always inspect the cake pops to be sure they are still fresh. Another tip: plan ahead and find the perfect themed cake pop sticks online or at a specialty store. What decoration do you think would go well with these?

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