Save A whimsical fusion treat combining the cozy flavors of chai and pumpkin with the textures of churros cakes pancakes and muffins all in fun poppable bites rolled in cinnamon-sugar These pops are perfect for indulging as a dessert or festive snack and have just the right balance of spice and sweetness
My family is obsessed with anything chai and pumpkin so mashing up those flavors into these little churro cake pancake muffin pops was an instant hit They always vanish seconds after coming out of the oven and everyone asks for the recipe
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 2 tsp
- Ground ginger: 1 tsp
- Ground cardamom: 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Pumpkin purée: 1 cup
- Granulated sugar: 3/4 cup for batter + 1/2 cup for coating
- Brown sugar packed: 1/2 cup
- Eggs: 2 large
- Unsalted butter melted and cooled: 1/2 cup for batter + 1/4 cup for coating
- Whole milk: 1/2 cup
- Vanilla extract: 1 tsp
- Ground cinnamon (for coating): 2 tsp
Instructions
- Prep Pan:
- Preheat oven to 350°F (175°C) Grease a cake pop or mini muffin pan
- Mix Dry Ingredients:
- Whisk together flour baking powder baking soda salt cinnamon ginger cardamom nutmeg and cloves in a large bowl
- Mix Wet Ingredients:
- In another bowl whisk pumpkin purée granulated sugar brown sugar eggs melted butter milk and vanilla until smooth
- Combine Batter:
- Add wet ingredients to dry and stir until just combined Do not overmix
- Fill Pan:
- Fill cavities of cake pop or mini muffin pan about 3/4 full with batter
- Bake Pops:
- Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean
- Cool:
- Let pops cool in the pan for 5 minutes then transfer to a wire rack
- Churro Coating:
- Mix sugar and cinnamon in a shallow bowl Brush each pop with melted butter then roll in cinnamon-sugar mixture to coat
- Serve:
- Insert lollipop sticks if desired and serve warm or at room temperature
Save Making these together with my kids has become a fun seasonal tradition They love rolling the pops in cinnamon-sugar and eating them off lollipop sticks for movie night
Required Tools
Mixing bowls whisk cake pop or mini muffin pan pastry brush wire rack lollipop sticks (optional)
Allergen Information
Contains Wheat (gluten) Eggs Milk (dairy) Butter Check all ingredient labels for hidden allergens if sensitive
Nutritional Information (per pop)
Calories 115 Total Fat 5 g Carbohydrates 17 g Protein 2 g
Save Enjoy these bites warm with your favorite tea or coffee They’re sure to brighten up any fall gathering
Kitchen Questions
- → What spices are used in these pops?
Classic chai spices like cinnamon, ginger, cardamom, nutmeg, and cloves create a warm flavor profile.
- → Can I make them gluten-free?
Yes, substitute a gluten-free flour blend for the all-purpose flour to suit dietary needs.
- → How do I prevent overmixing the batter?
Gently combine wet and dry ingredients until just incorporated. Stop mixing once no streaks of flour remain.
- → How is the churro coating applied?
After baking, brush pops with melted butter and roll them in a mix of sugar and cinnamon for a crisp coating.
- → What dipping sauces pair well?
Caramel or chocolate sauces complement the spiced flavors and make serving even more fun.
- → How should these pops be stored?
Keep them in an airtight container at room temperature; they'll stay fresh for up to three days.