Print

Best Easy Kid-Approved Cinnamon Sugar Pumpkin Cake Pops

cinnamon sugar pumpkin cake pops - featured image
Print Recipe

These cinnamon sugar pumpkin cake pops are tender, moist, and coated in a crunchy cinnamon sugar layer. They’re quick to make, kid-approved, and perfect for fall treats, school parties, or a fun family baking project.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ½ cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • 3 tablespoons unsalted butter, melted (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a mini muffin tin generously with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for about 20 seconds.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with a hand mixer.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Add pumpkin puree and mix until just combined.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  7. Scoop batter into prepared mini muffin cups, filling each about ¾ full. You should get about 24 cake pops.
  8. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Tops should be golden and spring back when lightly touched.
  9. Let cake pops cool in the tin for 5 minutes, then transfer to a cooling rack.
  10. While still warm, brush each cake pop with melted butter and roll in the cinnamon sugar mixture (½ cup sugar + 2 teaspoons cinnamon).
  11. Let cool completely before inserting lollipop sticks, if using.

Notes

Don’t overmix the batter to avoid dense cake pops. Use room temperature ingredients for best results. For a gluten-free version, use a 1:1 gluten-free baking flour. For dairy-free, use plant-based butter. Cake pops can be frozen uncoated for up to 3 months. Store coated cake pops in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: pumpkin cake pops, cinnamon sugar, kid-friendly, fall dessert, easy pumpkin recipe, cake pops, mini muffins

Find it online: https://coracooks.com/best-easy-kid-approved-cinnamon-sugar-pumpkin-cake-pops/