# Components:
→ 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 for serving
18 - Powdered sugar for serving
19 - Melted chocolate for dipping
# Directions:
01 - In a large bowl, whisk together all dry ingredients: all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
02 - In a separate bowl, whisk together the pumpkin purée, buttermilk, eggs, vegetable oil or melted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the bowl with the dry ingredients. Gently stir until batter is just combined; avoid overmixing.
04 - Preheat a cake pop maker or a nonstick skillet over medium heat. If using a skillet, melt a portion of the unsalted butter to lightly grease the surface.
05 - For a cake pop maker, fill each cavity with about 1 tablespoon of batter. Close the lid and cook for 3–4 minutes, until pops are golden and cooked through. For skillet, drop tablespoon-sized mounds of batter onto the pan and cook for 2 minutes per side, until set and golden.
06 - Allow the pancake balls to cool slightly. Insert a lollipop stick or skewer securely into each pop.
07 - Serve warm with optional maple syrup, powdered sugar, or melted chocolate for dipping.
