Pumpkin Cake Pops
Level:
-
A Little Less Easy
Total Time:
-
4 hours
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Ingredients
- 1 box of Entenmann’s® Little Bites® Pumpkin Muffins (20 muffins)
- 2 cans cream cheese icing (you will have extra)
- 1 lb orange-colored melting chocolate pieces
- 10 skinny pretzel sticks
- 2 tubes green icing
- 2 large mixing bowls
- 20 cake pop sticks
- Straining spoon
- Wax paper
- Drying rack
- Small hay bale (12x12) for display
Directions
Yields approximately 15 to 20 cake pops depending on size
- Place 20 pumpkin muffins in a large bowl (one full 5ct box)
- Mix in 1 and 1/2 cans of cream cheese frosting
- Roll mixture into 1 inch diameter balls
- Use a cake pop stick to make 5 small vertical lines on the circle equidistant apart (to make it look like a pumpkin)
- Place onto wax paper and put into refrigerator for 3 hrs to chill (makes it easier to dip and decorate)
- Melt one lb of orange-colored melting chocolate pieces
- Take pumpkins out of refrigerator
- Using the straining spoon, dip the pumpkins into the melted chocolate
- Place on drying rack with wax paper under it and let harden (10 minutes)
- Decorate the top with green writing icing for the leaves/vines
- Place a small piece of pretzel stick as the stem on the top
- Carefully pick up the iced pumpkins and insert a cake pop stick into the bottom flat area
- Place completed cake pops into the bale of hay about an inch apart
- Enjoy!
