Bite-sized pops blend pumpkin and spices for a fluffy, portable treat, perfect for morning or on-the-go snacking.
# Components:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground cloves (optional)
→ Wet Ingredients
10 - 2/3 cup pumpkin purée (unsweetened)
11 - 1/2 cup buttermilk
12 - 2 large eggs
13 - 1/4 cup vegetable oil or melted butter
14 - 1 teaspoon vanilla extract
→ For Cooking & Assembly
15 - 2 tablespoons unsalted butter, for greasing
16 - 16 lollipop sticks or skewers
→ Optional Toppings
17 - Maple syrup for dipping
18 - Powdered sugar for dipping
19 - Melted chocolate for dipping
# Method Steps:
01 - In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly blended.
02 - Whisk pumpkin purée, buttermilk, eggs, vegetable oil or melted butter, and vanilla extract in a separate bowl until smooth.
03 - Pour wet mixture into dry ingredients. Stir gently just until combined; avoid overmixing.
04 - Preheat cake pop maker or nonstick skillet over medium heat. Use butter to lightly grease the cooking surface.
05 - For cake pop maker: Add approximately 1 tablespoon of batter to each cavity. Close lid and cook for 3-4 minutes, until golden and cooked through. For skillet: Drop 1-tablespoon portions of batter onto skillet, cook about 2 minutes per side until set and golden.
06 - Let pancake balls cool slightly, then gently insert a lollipop stick into each center.
07 - Serve warm, accompanied by preferred toppings or dips such as maple syrup, powdered sugar, or melted chocolate.
