My kids enthusiastically requested we make these Gluten-Free Chocolate Pumpkin Spice Cake Pops. They have been seeing their friends eat cake pops at a certain coffee shop lately and asked what a cake pop was. After I described to them that it’s basically leftover cake, mushed together with frosting and then dipped in chocolate and sprinkles, they declared their brain’s imagination of them utterly delicious and asked if we could make a version in our kitchen that was kind to their bodies.
It’s fall, and I love the flavors of pumpkin spice, so we went with that. Plus I just happened to have muffins in the freezer that I knew I could use, and I’m all about eliminating any steps possible. Making an entire cake just to break it up and mush it with frosting (and ruin the beauty of a cake haha!) just feels like too much work, so this was perfect.
I used Asher’s Pumpkin Muffin recipes because I love the texture of them. My Nut-Free Pumpkin Cake works too, unfrosted, but it does create a bit of a more dense interior to the cake pop. I used a bit of my leftover Dairy-Free Cream Cheese Frosting to mix in, which made creating this decadent treat for the kids even easier! Store-bought brands like Miss Jones or Simple Mills will work as well.
We had a few of their friends over for dinner and offered these as the post-dinner treat, and they were loved by all! No one even detected that they were gluten and dairy-free!
If you are a pumpkin spice lover like me, I hope you’ll take a peek at these other recipes too!
Gluten-Free Pumpkin Spice Sheet Cake
Maple Frosted Pumpkin Spice Biscotti
Healthy Pumpkin Spice Latte Recipe
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Gluten-Free Chocolate Pumpkin Spice Cake Pops
- Prep Time: 20 minutes
- Freeze time: 75 minutes
- Total Time: 20 minutes + 75 minutes freeze time
- Yield: 1 dozen 1x
- Category: Dessert
- 11 ounces leftover Asher’s Pumpkin Muffins (or unfrosted Nut-free Pumpkin Cake)
- 2 oz (53g) Dairy-Free Cream Cheese Frosting (About ¼ cup)
- 1 tablespoon pure maple syrup
- 5 ounces dairy-free chocolate chips
- ½ teaspoon coconut oil
- ½ cup dye-free sprinkles
- Place the pumpkin muffins in a stand mixer fitted with the beater attachment. Beat on medium speed for 10 seconds to crumble. Beat in the frosting and the maple syrup until the mixture sticks together when pinched.
- Roll the dough into 12 golf-ball size balls and place them on a small baking sheet lined with parchment paper. Place in the freezer to set for 1 hour.
- Melt the chocolate over a double boiler set to low heat, stirring constantly. Remove from the heat when there are still a few small chocolate pieces remaining. Stir in the coconut oil.
- Place the chocolate in a tall, narrow glass.
- Place a popsicle stick into each cake pop, being careful not to poke the entire way through. Dip each pop into the chocolate, twirling the stick to remove any excess. Gently sprinkle or pat on sprinkles.
- Place on the parchment lined baking sheet, sticks in the air. Return to the freezer to set for 15 minutes.
If the chocolate starts to thicken from the frozen pops, gently reheat before continuing to dip the remaining pops.
Keywords: gluten-free, dessert, chocolate, pumpkin spice, Danielle Walker, against all grain, kid-friendly