In the heart of the town of Meadowridge, nestled between cobblestone streets and ivy-covered walls, stood “Whimsical Bites,” a bakery known for its enchanting treats. The owner, Miss Penelope, was a sprightly woman with a passion for baking and a touch of magic up her sleeve.
Every autumn, as the leaves turned golden and the air grew crisp, the townsfolk eagerly awaited Penelope’s special creation: Pumpkin Spice Cake Pops. These weren’t just any cake pops; they were said to capture the very essence of fall.
One particular autumn, a young girl named Lila was especially excited. She had recently moved to Meadowridge and had heard tales of Penelope’s magical cake pops. As October approached, Lila made it her mission to be the first to taste this year’s batch.
On a chilly morning, with a scarf wrapped tightly around her neck, Lila entered “Whimsical Bites.” The aroma of cinnamon, nutmeg, and baked goods enveloped her. At the counter, she saw them – a tray of perfectly round cake pops, coated in a shimmering glaze and sprinkled with gold.
With wide eyes, Lila ordered one and took a bite. The flavors danced on her palate – the warmth of pumpkin spice, the sweetness of the cake, and the crunch of the outer coating. It was as if she was tasting autumn itself.
Seeing Lila’s delight, Penelope approached with a twinkle in her eye. “Do you like them?” she asked.
Lila nodded enthusiastically. “They’re magical!”
Penelope chuckled. “Ah, my dear, that’s the secret ingredient. A pinch of magic and a whole lot of love.”
From that day on, every autumn, the people of Meadowridge would gather in the orchard, sharing stories, laughter, and pumpkin spice cake pops, keeping Penelope’s whimsical magic alive.
Carrot Cake Pops
Delight in the autumnal magic of Pumpkin Spice Cake Pops. Sweet, spiced, and rolled in brown sugar!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin spice mix
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1/4 cup milk
- Brown sugar, for rolling
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9-inch square baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and pumpkin spice mix.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth. Fold in the pumpkin puree.
- Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely. Once cooled, crumble the cake into fine crumbs.
- Using your hands, form the crumbs into small balls, placing them on a tray lined with parchment paper.
- Roll each cake ball in brown sugar, ensuring it’s fully coated.
- Allow the cake pops to set in the refrigerator for at least an hour before serving.
Notes
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 106Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 55mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 2g
