Healthy pumpkin spice cake pops are a combination of a healthy spice cake mix and sweet pumpkin frosting. Cover in melted white chocolate and decorate as a mummy for Halloween.
This weekend Burken and I are throwing our fourth annual Halloween party! Usually I feel very prepared for this party, but some how it just snuck up on us.
Last year I baked a whole bunch of treats for the blog and froze them {like these pumpkin spice cookies, black cat cracker sandwiches and spooky spiders}. Then when the Halloween party came around I really didn’t have much to think about except for decorating.
This year, I was not quite as prepared. But I did have these pumpkin spice cake pops just hanging out in the freezer. And what better way to use cake pops for Halloween than to turn them into {cute} mummies?
A spongy, homemade spice cake is crumbled up and mixed together with a perfectly sweet pumpkin frosting. One bite of these cake pops and you’ll be in heaven! Or a tomb…you know, like a mummy?
If you can get past that horrible joke, then keep reading to see what makes this pumpkin spice cake pop actually healthy.
Pumpkin spice cake pops: the cake
Let’s first start with the base of this extremely soft and perfectly spiced cake pop. I love finding ways to use healthy fats in place of butter. One of my favorites is avocado.
Avocado is creamy like butter and has the right amount of fat content to mimic that of butter. Just make sure your avocados are nice and ripe so that they blend into a smooth puree.
Add some pure maple syrup and raw cane sugar for sweetness. Then we mix in a hefty tablespoon of pumpkin spice with our flour mixture to create our perfect pumpkin spice cake pops batter.
It honestly may not look the prettiest before {or after} baking, but trust me that it’s going to taste amazing!
Pumpkin spice cake pops: the frosting
If you’ve never made a cake pop before, it’s really pretty simple. All you have to do is make your cake {☝✔}, crumble it all up once it’s cooled, and then mix with a whole bunch of frosting.
Since we’re going the healthy route here, it was imperative to not just buy a can of frosting from the store shelf. It may take a tiny bit more effort, but it’s going to be sooo worth it!
Really, your blender is doing all of the heavy lifting anyway, so it’s not that much more effort than that sugary frosting can.
Just blend up a can of pumpkin puree {NOT pumpkin pie filling. That basically negates our healthiness here}. Along with some soft caramel-y dates {medjool work best here because they’re extra soft and blend well}. And finally some vanilla, salt and cashew milk {Silk unsweetened vanilla is by absolute favorite!}.
And that’s it! Well, at least for your frosting.
Pumpkin spice cake pops: mummified
Okay, so, your healthy spice cake has cooled, you’ve crumbled it and stirred in the healthy frosting. You may not need to use all of the frosting. You just want to make sure the cake is saturated and easy to roll into balls.
Which leads me to the next part. Roll your mashed cake into balls and place a stick in the top. Freeze for a couple of hour to make sure that stick isn’t going anywhere.
Now for the fun part! Melt a whole bunch of white chocolate and dip your cakey cake balls right in there. White chocolate dries really quickly, so you have to be fast when putting those adorable little candy eyes on your mummy.
Pour the remaining melted white chocolate into a small Ziploc and cut off a tiny tip of the bag. Then hold each individual pumpkin spice cake pop by the stick and make lines around the eyes and cake pop to look like a mummy.
Pumpkin spice cake pops: Happy Halloween!
All that’s left to do now is take a nice big bite out of a healthy mummy pumpkin spice cake pop! The cake inside is so soft from the healthy pumpkin frosting, and that white chocolate adds just the right amount of sweetness.
One bite and these cake pops are going to go fast! Do mummies move fast? Who knows? All I know is that these mummies aren’t going to last too long at your Halloween party, so you should probably taste test one for yourself now before they’ve disappeared!
Looking for some last minute Halloween desserts? Check these out:
Healthy Chocolate Pudding Dirt Cups
Healthy pumpkin spice cake pops are a combination of a healthy spice cake mix and sweet pumpkin frosting. Cover in melted white chocolate and decorate as a mummy for Halloween.
- 1 1/4 cup white whole wheat flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 Tbsp. pumpkin pie spice
- 1 med. ripe avocado, pureed* {about a 1/2 cup}
- 1/2 cup pure maple syrup
- 1/4 cup raw cane sugar
- 1 tsp. vanilla
- 1 egg
- 1 {15 oz} can pumpkin puree**
- 1 cup pitted medjool dates, roughly chopped***
- 1/2 cup Silk unsweetened vanilla cashew milk
- 1 tsp. salt
- 1 tsp. vanilla
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Preheat oven to 350°F and grease an 8" x 8" pan with baking spray.
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In a medium-size bowl, whisk together the flour, baking powder and soda, salt and pumpkin pie spice.
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In a large bowl, stir together the avocado, syrup and sugar. Stir in the egg and vanilla.
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Stir in the flour, about 1/3 at a time, until incorporated.
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Spread the mixture in an even layer in the prepared pan and bake for 20-22 minutes. Remove and let cool completely.
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Meanwhile, add all of the frosting ingredients to a blender. Blend on low, to start, to break up the dates.
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Continue to blend until the mixture is smooth.****
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Once the cake has completely cooled, crumble it up in a large bowl. Stir in about 3/4 of the frosting until it's saturated.
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Roll the mixture into 26 balls {they'll be about 2-3 bites} and stick a candy stick in the top.
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Place on a parchment paper lined tray and place in the freezer for 2 hours, until the balls have hardened around the sticks.
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In a large bowl, melt the white chocolate until smooth. Be careful not to over heat, as it will start to clump together.
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Dip the frozen cake pops in the melted white chocolate and press two candy eyes into the balls before they dry. Place upright on a parchment paper lined tray.
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Spoon the remaining white chocolate into a Ziploc bag. Cut a small corner off the bag and either drizzle, or squeeze the white chocolate into a mummy look.
*Note: pureed means very smooth. Make sure there's no lumps. It's best to blend the avocado in a small food processor.
**Note: not pumpkin pie filling. Filling has a lot of extra sugar that's not needed.
***Note: medjool dates are larger and softer than regular dates. If you can't find them, just make sure your dates are soft. Soak in hot water if necessary.
****Note: try to avoid adding extra milk. You may need to scrape down the sides a few times to get it to blend completely.
