Save A whimsical fusion treat combining the cozy flavors of chai and pumpkin with the textures of churros, cakes, pancakes, and muffins. These poppable bites are rolled in cinnamon-sugar for an irresistible dessert that's both playful and flavorful.
I made these Chai Pumpkin Churro Cake Pancake Muffin Pops for a weekend family movie night. They disappeared almost instantly! The cinnamon-sugar coating gives every bite the joy of a homemade churro combined with warm, spiced cake.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 2 tsp
- Ground ginger: 1 tsp
- Ground cardamom: 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Pumpkin purée: 1 cup
- Granulated sugar: 3/4 cup for batter, 1/2 cup for coating
- Brown sugar: 1/2 cup, packed
- Eggs: 2 large
- Unsalted butter: 1/2 cup melted and cooled for batter, 1/4 cup melted for coating
- Whole milk: 1/2 cup
- Vanilla extract: 1 tsp
- Ground cinnamon (for coating): 2 tsp
Instructions
- Preheat & Prep:
- Preheat oven to 350°F (175°C). Grease a cake pop or mini muffin pan.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, and cloves.
- Mix Wet Ingredients:
- In another bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla until smooth.
- Combine:
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Fill Pans:
- Fill each cavity of the cake pop or mini muffin pan about 3/4 full with batter.
- Bake:
- Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let pops cool in the pan for 5 minutes, then transfer to a wire rack.
- Churro Coating:
- Mix sugar and cinnamon in a shallow bowl.
- Butter & Roll:
- Brush each pop with melted butter, then roll in cinnamon-sugar mixture to coat.
- Serve:
- Insert lollipop sticks if desired, and serve warm or at room temperature.
Save My niece loves to help roll the pops in cinnamon-sugar, and we all enjoy them with a cup of chai on chilly evenings together. They're always a family favorite and spark laughter around the table.
Serving Suggestions
Try serving with warm caramel or chocolate dipping sauce for extra indulgence. These pops also pair well with a scoop of vanilla ice cream.
Ingredient Swap Ideas
Use a gluten-free flour blend for a gluten-free treat, or increase the spice by adding a touch of black pepper to the mix.
Nutrition Facts
Each pop provides about 115 calories, 5 g fat, 17 g carbohydrates, and 2 g protein.
Save Enjoy whimsical, cozy bites bursting with chai and pumpkin flavors. Perfect for sharing at parties or snacking with family on a crisp autumn day.
Common Questions
- → Can I use gluten-free flour for these pops?
Yes, a gluten-free flour blend works well. Adjust the liquid if needed for optimal texture.
- → What dipping sauces pair well?
Warm caramel or chocolate sauce complement the spiced flavors beautifully.
- → How do I get a crunchy coating?
Brush each pop with butter and roll generously in cinnamon-sugar while warm for crispness.
- → Can these be made ahead?
Yes, store in an airtight container for up to 3 days. Refresh coating before serving if desired.
- → Are lollipop sticks necessary?
They are optional; pops are easily enjoyed as bite-sized treats without sticks.
- → What spices create the chai flavor?
The flavor comes from cinnamon, ginger, cardamom, nutmeg, and cloves.