Gluten Free Pumpkin Spice Cake Pops
Gluten Free Pumpkin Spice Cake Pops are a delicious way to sweeten your fall dessert table! Fun to make and decorate!
Servings: 60 cake pops
Ingredients
- 1/2 cup butter softened
- 1 1/4 cup sugar
- 2 eggs
- 1 cup buttermilk see note
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 2 1/2 cups gluten free flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons pumpkin spice
- white or semi sweet chocolate for dipping
- sprinkles or colored sugar for decorating
Instructions
- Preheat Cake Pop Maker according to it's directions.
- Cream together butter and sugar.
- Add eggs, vanilla, pumpkin, and buttermilk.
- Mix till combined.
- In a separate bowl combine flour, baking soda, salt, baking powder, and pumpkin spice.
- Add a third of dry ingredients into wet. Mix to combine.
- Continue adding slowly until all is combined.
- Put batter into a large ziploc and cut off end.
- Squeeze batter into molds.
- Cook cake pops according to manufactures instructions (see note)
- Let cool and decorate as desired.
Notes
* to make buttermilk from regular milk combine 2 teaspoons vinegar or lemon juice with enough milk to make 1 cup. Let sit for 5 minutes.
* for my cake pop maker 7 minutes was the cook time.
* for my cake pop maker 7 minutes was the cook time.
Nutrition
Serving: 1g