Pumpkin Cake Pops Recipe Video

Directions GETTING READY 1. Preheat the oven to 325 degrees F.

Grease two mini 8-cup, cake pop baking trays and set aside.

MAKING 3. In an electric mixer, add the white whole wheat flour, ground cinnamon, all spice, sugar, brown sugar and mix well.

Add in the egg, pumpkin puree, beat well and mix until combined.

In the greased cake pop baking tray, scoop or spoon the batter using a mini ice cream scoop.

Bake the trays in the oven for 15 minutes at 375 degrees F or until a toothpick inserted comes out clean.

Once done, remove the trays and let the cakes cool completely before decorating them.

Before putting the sticks in the cake pops, dip it into the melted chocolate coating and then insert it in the center of the cake pop for better grip. Wait for 10 minutes before coating it.

Dip this cake pop stick into a light orange co loured chocolate coating and coat it well. Coat the cake ball with some orange color sprinklers and set aside on a Styrofoam until the rest of the cake pops are decorated.

. For the pumpkin stem, dip half of the green candy in white chocolate and place it above the cake ball like a stem.

SERVING 11. Serve these pumpkin cake pops with sticks for a Halloween party.

NOTES These cake pops are obviously not very smooth and round. White chocolate is very hard to work with. If you want smoother and rounder looking cake pops, just make sure that your white chocolate is melted or creamy. Then, dunk the cake pop straight in and pull it out while lightly shaking off the excess chocolate.