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.
Notes
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