Warm spiced pumpkin pancake pops, fluffy and portable, blend muffin and pancake textures in each bite.
# What You Need:
→ 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, powdered sugar, or melted chocolate, for dipping
# How to Make:
01 - Whisk together all-purpose 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, vegetable oil or melted butter, and vanilla extract until thoroughly blended.
03 - Pour the wet mixture into the dry ingredients and gently combine, stopping when the batter is just mixed. Avoid over-mixing.
04 - Preheat a cake pop maker or nonstick skillet over medium heat. Brush the surface lightly with butter.
05 - For a cake pop maker, add approximately 1 tablespoon of batter per cavity, close the lid, and cook for 3–4 minutes until golden and cooked through. For skillet preparation, drop 1-tablespoon portions onto the pan, cooking each side for about 2 minutes until set and golden.
06 - Cool the pancake balls slightly before inserting a lollipop stick or skewer into each center.
07 - Enjoy warm with a choice of maple syrup, powdered sugar, or melted chocolate for dipping as desired.
