Gluten Free Pumpkin Pops

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Cake pops are so cute and so easy to make gluten and dairy free, just as easy as making normal cake pops. You do need cake pop moulds to make them, or you could use an alternative method; cook the cake as you would a normal one, once cooked break up and mix with butter cream and mould into balls!
  • Preparation Time: 25 Mins
  • Cooking Time: 40 Mins
  • This recipe makes 24 cake pops

This recipe contains:

  • Egg
  • Soya

Last updated 4 weeks ago

Added 20th October 2017

Recipe by Alison Wheatley

Gluten Free Pumpkin Pops
Gluten Free Pumpkin Pops

This recipe was featured in

Ingredients

125g pumpkin
50g sunflower spread
80g caster sugar
140g self raising flour
1tsp cinnamon
1tsp nutmeg
1/2tsp cloves
1/2tsp ginger
1/2tsp baking powder
2tsp golden syrup
1 egg
300g dairy free white chocolate
1/2tsp orange food colouring
Decorations

Method

  1. Peel and chop the pumpkin into chunks, place in a pan of water and boil until soft, around 20 minutes.

  2. Once soft, cool slightly then place in a blender with a little of the water and blend until smooth. Set aside.

  3. Cream together the butter and caster sugar in a bowl.

  4. In another bowl mix the flour, spices and baking powder together.

  5. Beat the egg into the creamed mix then add golden syrup and pureed pumpkin. Fold in the flour mix until everything is well combined.

  6. Fill one half of cake pop mould with the mix, a heaped teaspoon usually fills it, place the top on the cake pop mold, place in the oven and bake on gas mark 4/180c for 18-20 mins.

  7. Remove from oven, and gently remove the balls from the mold, set aside and allow to go cold.

  8. Once the cakes are cold, melt chocolate in the microwave, only 20-30 seconds is needed to melt it. Add food colouring and stir in to get a nice pumpkin orange.

  9. Place the cake pops on cocktail sticks and dip in the chocolate, roll round to coat. You can stand them upside down on a plate to dry but of course this will give them a flat top, alternatively place them in something made of mesh, a chip net or something similar and place in the fridge to dry. Add any Halloween decorations you like, we used little plastic flies (just remember to remove them before eating if they aren't edible!)

Nutritional Information (Per cake pop)

Cals
124
Carbs
17g
Fibre
3g
Fat
3g
Sugar
9g
Protein
2g
Alison Peters
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.

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