Healthier Pumpkin Cake Pops

These Healthier Pumpkin Cake Pops are a fun and festive fall treat made with better-for-you ingredients. Canned pumpkin puree, whole wheat flour (or almond flour), unsweetened applesauce, and sugar-free maple syrup keep them moist and naturally sweet. Spiced with pumpkin pie seasoning and dipped in melted white chocolate, these cake pops are both delicious and macro-conscious. Perfect for parties, snacks, or dessert, they’re a balanced bite of indulgence without the excess sugar and fat.

Author: Hunt4Shredz

Category: Dessert

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 10 cake pops

Calories: 287 kcal per serving

Ingredients

1 cup - canned pumpkin puree
1 cup - whole wheat flour
¼ cup - sugar-free maple syrup
¼ cup - unsweetened applesauce
1 - egg
1 teaspoon - pumpkin spice
½ teaspoon - baking soda
½ teaspoon - baking powder
¼ teaspoon - salt
⅛ - White chocolate
⅛ - Lollipop sticks

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin or mini cake pop mold with nonstick spray.
In a mixing bowl, combine pumpkin puree, maple syrup, applesauce, and egg until smooth.
Add flour, pumpkin spice, baking soda, baking powder, and salt. Stir until well combined.
Spoon mixture into molds or form into small balls and bake for ~18–20 minutes, or until set.
Allow cake pops to cool completely, then insert lollipop sticks.
Dip each cake pop into melted white chocolate and let excess drip off.
Place on parchment and refrigerate or freeze until chocolate hardens.
Store in an airtight container in the fridge.