Pumpkin Spice Cake Pops
These pumpkin spice cake pops are a delightful fall treat that can surprisingly be prepared in under 30 minutes. They are very portable--making them perfect for fall-themed parties and packed lunches or you can serve them as a tasty snack at home.
Servings: 48 cake pops
Calories: 92kcal
Ingredients
Pumpkin Cake Pop Batter
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 teaspoon cinnamon powder
- 1 teaspoon nutmeg powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup pumpkin purée
- ½ cup vegetable oil
- 2 eggs
- ½ cup pecans chopped (optional)
Coating
- 1 ½ cups dark chocolate broken into pieces--or orange candy melts
- orange candy sprinkles
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 the batter 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.
- Melt the dark chocolate (or orange candy melts) in the microwave at 20 second intervals, stirring each time until fully melted. 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.
- Dip the cake pops into the melted coating to cover, lift and let excess chocolate drip off into the bowl.
- Top with orange sprinkles. Let the cake pop coating have time to set in a cake pop stand. Serve!
Video
Notes
- To Thin the Coating: If the chocolate coating seems too thick, stir in 1 teaspoon of melted coconut oil.
- Alternative Coating: For an alternative coating, you can simply dust the cake pops with icing sugar.
- Note on Dipping: Avoid swirling because this can loosen the cake ball from the stick.
- Room Temperature Storage: If you are planning to use the cake pops within one week, you will want to store them wrapped air-tight at room temperature.
- Fridge Storage: For time periods of up to one month, store them in an airtight container in the fridge.
- Freezer Storage: For longer periods of time (up to 3 months), store them wrapped up in a freezer bag in the freezer.
- Note on Storage: 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.
Nutrition
Calories: 92kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 17mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin A: 807IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg
