Soft pops blend pumpkin, cinnamon, and nutmeg in tender bites—ideal as warm breakfast or fun snack option.
# 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
→ Wet Ingredients
10 - 2/3 cup pumpkin purée
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 and Assembly
15 - 2 tablespoons unsalted butter, for greasing
16 - 16 lollipop sticks or skewers
→ Optional Toppings
17 - Maple syrup, powdered sugar, or melted chocolate for dipping
# Method:
01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large mixing bowl.
02 - In a separate bowl, whisk pumpkin purée, buttermilk, eggs, oil or melted butter, and vanilla extract until smooth.
03 - Gently stir wet ingredients into the dry mixture until just combined, avoiding overmixing.
04 - Preheat either a cake pop maker or a nonstick skillet over medium heat. Grease with a little unsalted butter if using a skillet.
05 - Spoon approximately 1 tablespoon of batter per pop into cake pop maker cavities or as mounds onto the skillet.
06 - Bake in cake pop maker for 3–4 minutes, or cook on skillet 2 minutes each side, until golden and fully set.
07 - Allow pancake pops to cool slightly before inserting a lollipop stick or skewer into each.
08 - Present warm, optionally with maple syrup, powdered sugar, or melted chocolate for dipping.
