Mini Pumpkin Poppers

Mini Pumpkin Poppers are like a pumpkin donut, cupcake, and cookie combined. They are moist and full of fall flavor.

Recipe Ingredient Notes

• Spice Cake Mix
• Pumpkin Puree
• Butter

How to Make Mini Pumpkin Poppers

1. Mix together cake mix and pumpkin puree until blended. You could use beaters or just a spoon, it’s not difficult.
2. Refrigerate dough for 30 minutes. This will allow it to stiffen up a little better, as well as create a sweeter taste.
3. Refrigerating the dough allows the sugar to absorb some of the fats, and create a sweeter taste when they bake.
4. In a separate, smaller bowl, melt butter.
5. Roll 1 inch dough balls, then dip them in the butter before placing them onto the mini muffin tin pan that has been lightly sprayed with non stick cooking spray.
6. Bake dough at 350℉ for 10 minutes, or until toothpick comes out clean.
7. Let the poppers cool, and then sprinkle with powdered sugar or cinnamon and sugar, and enjoy.

Recipe Substitutions

Butter and margarine aren’t the best ingredients to put in your food, when trying to eat healthy. Luckily, I have found some delicious alternatives and your delicious bite size pumpkin popper muffins will turn out perfectly.

1. Coconut Oil can be substituted straight across for butter. You don’t have to change the measurements of the coconut oil, but instead, simply use the same amount as you would butter.
2. Avocado or Olive Oil are also a great substitute for butter. They both have a similar taste. I have also heard of people using mashed up avocado in place of butter. I myself have never tried this, but I have heard of this method. If you choose to use avocado, it might also change the color of the poppers to a green tint.
3. Applesauce can significantly reduce fat when used in recipes, in place of butter. It is also sweet tasting and highly recommended as a butter replacement for this recipe.
4. Greek Yogurt isn’t as recommended, but it would work. It has less fat, but also a unique flavor that may contradict the sugar.

For this particular recipe, we recommend using an oil or applesauce to replace the butter, but the other options would work as well. All of the above would be great options.

Storage Instructions

• Counter: Place any remaining poppers in a ziplock bag and store them on the counter for 2-3 days.
• Freezer: Store these mini poppers in a freezer-safe ziplock freezer bag for up to 3 months for the best results.

Want More Delicious Pumpkin Cake Recipes?

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

• Caramel Pumpkin Poke Cake
• Caramel Toffee Pumpkin Cake
• Oreo Pumpkin Delight 
• Pumpkin Coffee Cake with Brown Sugar Glaze 
• Pumpkin Cupcakes with Cream Cheese Frosting 
• Pumpkin Dump Cake 
• Pumpkin Honey Bun Cake 
• Pumpkin Layered Magic Cake 
• Pumpkin Pie Cake 
• Pumpkin Pie Cupcakes 
• Pumpkin Roll
• Pumpkin Sheet Cake 

Mini Pumpkin Poppers Recipe

4.75 from 8 votes

Mini Pumpkin Poppers require only three simple ingredients and can be made in 40 minutes for a delicious fall sweet cake-like treat.

ServingServing: 36 servings

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

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Ingredients

• ▢ 15.25 ounce Spice Cake Mix
• ▢ 15 ounces Pumpkin Puree
• ▢ 2 Tablespoons Butter

Equipment

• Mixing Bowl (Large)
• Mixing Bowl (Small)
• Muffin Tin (Mini)

Instructions

1. Mix together cake mix and pumpkin puree until blended. You could use beaters or just a spoon, it's not difficult.
2. Refrigerate dough for 30 minutes
3. Melt butter in separate bowl
4. Roll 1 inch dough balls, then dip them in the butter before placing them onto the mini muffin tin pan that has been lightly sprayed with non stick spray.
5. Bake dough at 350℉ for 10 minutes or until toothpick comes out clean.
6. Let them cool, and then sprinkle with powdered sugar or cinnamon and sugar, and enjoy.

Notes

You can substitute butter or margarine with avocado oil, applesauce, coconut oil, or olive oil. 

Nutrition

Calories: 61 kcal · Carbohydrates: 10 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 2 mg · Sodium: 105 mg · Potassium: 64 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 1858 IU · Vitamin C: 1 mg · Calcium: 21 mg · Iron: 1 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Dessert

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