# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground cloves (optional)
→ Wet Ingredients
10 - 2/3 cup pumpkin purée, unsweetened
11 - 1/2 cup buttermilk
12 - 2 large eggs
13 - 1/4 cup vegetable oil or melted butter
14 - 1 teaspoon vanilla extract
→ For Cooking & Assembly
15 - 2 tablespoons unsalted butter, for greasing
16 - 16 lollipop sticks or skewers
→ Optional Toppings
17 - Maple syrup
18 - Powdered sugar
19 - Melted chocolate
# Method Steps:
01 - Whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large mixing bowl.
02 - In a separate bowl, blend pumpkin purée, buttermilk, eggs, oil or melted butter, and vanilla until smooth.
03 - Pour wet mixture into dry ingredients. Stir gently to combine, taking care not to overmix.
04 - Preheat cake pop maker or nonstick skillet over medium heat. Lightly grease with butter.
05 - Spoon 1 tablespoon of batter into each cake pop maker cavity, or onto skillet for 1-tablespoon mounds. Cook for 3-4 minutes in cake pop maker, or 2 minutes per side in skillet, until golden and cooked through.
06 - Allow pancake balls to cool slightly. Insert a lollipop stick or skewer into each ball.
07 - Present warm with maple syrup, powdered sugar, or melted chocolate for dipping.
