Bake: Pumpkin Doughnut Pops

Pumpkin Doughnut Pops

It’s been far too long since I did any fun baking. The boys may have a homemade snack in their lunch boxes every most days, but I’ve been sticking to old (easy) favourites.

With Halloween and Thanksgiving coming up, I have a good excuse to try something different; thinking ahead to any gatherings I may attend…

I have made marshmallow pops for a few events recently; so easy to do, and it was tempting to get out some orange food spray; but I wanted to try making cake pops. Short of time this afternoon, and aiming for a fun treat for the kids as their dad is away, I decided to forgo the cake crumbling (and mixing with frosting, rolling, chilling, waiting…) and use my new doughnut hole tin.

I hoped baked doughnut holes would be a little denser than a cupcake mix (thinking about sticking a lollipop stick into them!) so I followed a basic recipe and 15 minutes later I had some round(ish) doughnut pops ready to decorate.

I had already decided to make pumpkins pops, so out came the orange candy melts and I was ready to go.

For the baked doughnut holes you will need:
1 and 1/4 cups all purpose flour, sifted
1/2 cup granulated sugar
1 and 1/4 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon nutmeg
1/2 cup buttermilk (if you don’t have buttermilk, you can substitute with 1/2 cup milk mixed with 1/2 tablespoon of lemon juice or white vinegar)
1 egg, beaten
2 tablespoons butter, melted

Preheat oven to 425F. Grease doughnut hole tin. (I’m sure a mini muffin tin would do the job too, although you wouldn’t get ‘balls’).

Mix together dry ingredients. Add remaining ingredients and stir until just combined. Fill each cup in the tin about 3/4 full.

Bake for 6-7 minutes, until tops spring back. I found that they needed the seven minutes, and although they were still very pale, they were fully cooked (and as I was coating them the colour didn’t matter!). A second batch that stayed in for just over ten minutes (I forgot about them!) were terribly overdone. So, keep an eye on them.

For the decoration I used:
Lollipop sticks
Orange candy melts
Candy googly eyes
Green chocolate candy balls (for cake decorating)
Black edible marker

Firstly, melt a good amount of the candy melts, following the packet instructions (you want to be able dip the whole of the pop into the bowl to get a good covering). Next, dip the end of a lollipop stick into the candy melts and then push into a ‘pop’. Allow to set (I used an egg box to support them, but next time I’m going to find some Styrofoam to keep them more firmly upright). Once they are set, this will only take a couple of minutes, dip the whole pop into the candy melt and swirl around to get a smooth finish. Add any candy decorations and leave to set. Then, decorate with the edible marker.



This was a bit of an experiment, and there are things I will do differently next time with the decorating. I thought I had black writing icing, but couldn’t find it, and I think that would give a better finish on the ‘faces’; the marker pen slid on the surface of the candy, not giving as strong a colour as they do when used on marshmallows.

I’m also going to make a quick batch of these doughnuts using pumpkin pie spice instead of nutmeg :)

The doughnuts themselves, while solid enough to take a lollipop stick, are light and tasty and the kids verdict was very positive, which was the most important thing!

Tasty Tuesdays on

Crafts on Sea

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20 thoughts on “Bake: Pumpkin Doughnut Pops”

  1. They look great. I’m sure that your kids will love these in their lunch boxes if they don’t get scoffed first! #pintorials

  2. Pingback: 20 Halloween Bakes | Foodies 100

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