# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1 teaspoon ground ginger
07 - 1/2 teaspoon ground cardamom
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
→ Wet Ingredients
10 - 1 cup pumpkin purée
11 - 3/4 cup granulated sugar
12 - 1/2 cup brown sugar, packed
13 - 2 large eggs
14 - 1/2 cup unsalted butter, melted and cooled
15 - 1/2 cup whole milk
16 - 1 teaspoon vanilla extract
→ Churro Coating
17 - 1/2 cup granulated sugar
18 - 2 teaspoons ground cinnamon
19 - 1/4 cup unsalted butter, melted
# Method Steps:
01 - Preheat oven to 350°F (175°C). Grease a cake pop or mini muffin pan to prevent sticking.
02 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground nutmeg, and ground cloves until evenly blended.
03 - In a separate bowl, whisk the pumpkin purée, granulated sugar, brown sugar, eggs, melted butter, whole milk, and vanilla extract until the mixture is smooth and emulsified.
04 - Add the blended wet ingredients to the bowl of dry ingredients. Stir gently with a spatula or whisk until just combined. Avoid overmixing the batter.
05 - Fill each cavity of the cake pop or mini muffin pan about three-quarters full with batter. Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow churro cake pops to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
07 - In a shallow bowl, mix granulated sugar and ground cinnamon until thoroughly combined.
08 - Using a pastry brush, apply melted butter to each pop. Roll pops in the cinnamon-sugar mixture to evenly coat.
09 - Insert lollipop sticks if desired. Serve warm or at room temperature.
