Saturday, October 22, 2011

Pumpkin Poppers

So things in the Sprinkles Household have been a bit hectic lately with the MATM2 contest (I didn't win, but I'm okay.) and my work with Adler Planetarium on a new curriculum project, so Mr. Sprinkles has been a bit neglected in the baked goods department.  I decided to make that up to him with some pumpkin poppers which are a bit like little pumpkin doughnut holes and very tasty for this chilly fall weather.  I stumbled upon the recipe from Domestically Speaking while indulging my new addiction, Pinterest. Enjoy!

Recipe @ Pumpkin Poppers by Domestically Speaking

My observations/suggestions/tips:

  • The recipe makes about 30 poppers
  • Dip the poppers into the butter and cinnamon sugar mixture quickly!  Don't worry about trying to coat every bit of the popper or let it sit in there too long or they get sickeningly sweet.
  • Domestically speaking suggests coating only half of the popper to avoid them being too sweet and I may try that next time although the hubby is a serious sugar fiend.


  1. Do you have the whole recipe? I keep getting a page that says that domestically speaking doesn't exist :(

  2. Pumpkin Poppers Recipe

    1 3/4 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 teaspoons cinnamon
    1/2 teaspoons nutmeg
    1/2 teaspoon allspice
    1/8 teaspoons ground cloves
    1/3 cup vegetable oil
    1/2 cup brown sugar
    1 egg
    1 teaspoon vanilla extract
    3/4 pumpkin (fresh or canned, just not pumpkin pie filling)
    1/2 cup low-fat milk

    1 stick of unsalted butter, melted
    2/3 cup granulated sugar
    2 tablespoons cinnamon

    1. Preheat your oven to 350 and spray your muffin pans.
    2. Combine all the dry ingredients in one bowl and whisk till combined.
    3. In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
    4. Pour the dry ingredients into the wet and mix till it’s just combined (you don’t want to over mix).
    5. Fill your mini tins till almost full.
    6. Bake for 10-12 minutes. While they’re baking, melt your butter and in a small bowl combine your sugar and cinnamon.
    7. Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath.