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 teaspoon to add the batter to the cake pop maker.
Fill the cake pop maker holes (just to the top of the cavity). Careful not to overfill.
Close the lid and 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 for a few minutes.
Insert treat sticks into the cake balls. Dust with icing sugar. Serve!
Notes
For an alternative coating, you can melt orange candy melts or dark chocolate. Insert the tips of the treat sticks into the melted chocolate, and then into the cake pops (about half-way into the cake pop). Place them on a tray or plate. Refrigerate for 30 minutes. This is so that the cake balls don't fall off of the treat sticks. Dip the cake pops in the melted chocolate to coat, lightly shaking off excess. Place in a stand and let sit until the coating hardens.
Room Temperature Storage: If you are planning to use the cake pops within one to two days, you will want to store them wrapped air-tight at room temperature.
Fridge Storage: For time periods of up to one week, store them in an airtight container in the fridge.
Freezer Storage: 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. Keep in mind that frosted cake pops will stay fresher longer than unfrosted ones.