How to Make Pumpkin Poppers

Pie pumpkins are in season, fresh and affordable right now. Use them for these delicious mini pumpkin muffin poppers coated with cinnamon sugar.

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How to Make Pumpkin Poppers Recipe
13 Steps
Ingredients
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1
You could use canned pumpkin purée - not the pie version.  But pumpkins are in season, so I used fresh.  Quarter the pumpkin.  Remove the seeds and cut into chunks.  Save the seeds - more guides.

You could use canned pumpkin purée - not the pie version. But pumpkins are in season, so I used fresh. Quarter the pumpkin. Remove the seeds and cut into chunks. Save the seeds - more guides.

2
Roast in 425 degree oven for about 30-45 minutes...until soft.

Roast in 425 degree oven for about 30-45 minutes...until soft.

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3
Remove and let cool.  Cover them to help them soften and stay moist.

Remove and let cool. Cover them to help them soften and stay moist.

4
Peel and cut into chunks.  Purée and adding a little water if needed.

Peel and cut into chunks. Purée and adding a little water if needed.

5
Mix pumpkin and all the wet ingredients including the brown sugar in a large bowl and set aside.

Mix pumpkin and all the wet ingredients including the brown sugar in a large bowl and set aside.

6
Mix all the dry ingredients.

Mix all the dry ingredients.

7
Carefully fold the dry ingredients into the wet.  But don't overmix.  Grease the mini-muffin pan.  This will make 24 poppers.

Carefully fold the dry ingredients into the wet. But don't overmix. Grease the mini-muffin pan. This will make 24 poppers.

8
Pile them high!

Pile them high!

9
Bake at 400 degrees for about 15-20 minutes until they pop back when poked, and a toothpick comes out clean. Cool on a wire rack for 5-10 min.

Bake at 400 degrees for about 15-20 minutes until they pop back when poked, and a toothpick comes out clean. Cool on a wire rack for 5-10 min.

10
Get an awesome little helper.  Brush the tops with melted butter.

Get an awesome little helper. Brush the tops with melted butter.

11
And roll around in cinnamon sugar mixture.

And roll around in cinnamon sugar mixture.

12
Or drizzle with my Salted Caramel Sauce...separate guide.  Less traditional, but requested!

Or drizzle with my Salted Caramel Sauce...separate guide. Less traditional, but requested!

13
Back to the cinnamon sugar ones.  Let cool completely on a rack.  Enjoy!  These are best enjoyed fresh!

Back to the cinnamon sugar ones. Let cool completely on a rack. Enjoy! These are best enjoyed fresh!

Ingredients

1 Small Pumpkin 
Cups Flour 
2 Teaspoons Baking powder 
½ Teaspoons Baking soda 
½ Teaspoons Salt 
½ Teaspoons Cinnamon 
½ Teaspoons Nutmeg 
½ Teaspoons Allspice 
¼ Teaspoons Ground cloves 
Cups Canola oil 
½ Cups Brown sugar 
1 Egg 
1 Teaspoon Vanilla extract 
1 Cup Pumpkin purée from 
½ Cups Cream 
½ Sugar 
Cinnamon 
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