Pumpkin Pumpkin Push Up Pie Pops Recipes

PUMPKIN PIE PUSH-IT-UP POPS

Steps:

• Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
• In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Fill each muffin cup two-thirds full with batter.
• Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling rack. Cool completely, about 15 minutes.
• Meanwhile, mix remaining 1/2 teaspoon pumpkin pie spice into frosting.
• To assemble push-up pops, drop 1 mini cupcake into each push-up pop container. Add generous teaspoon frosting to top of each cupcake. Top each with second mini cupcake. Add dollops of frosting to tops of each. Sprinkle each with additional pumpkin pie spice. Serve.

PUMPKIN PIE PUSH POPS

Steps:

• Place the heavy cream, natural sweetener, pumpkin pie spice and vanilla in
• a blender and combine until cream whips to form stiff peaks, about 1
• minute. Add the unsweetened cashew milk and blend until well
• combined and mixture is pourable.Taste and adjust sweetness to your
• liking. Pour into push-pop or popsicle molds and place in freezer
• until set, about 4 hours.

PUMPKIN PUMPKIN PUSH-UP PIE POPS

Steps:

• First pre-heat the oven to 350F. Then spray 36 mini muffin pan with cooking spray. Then in a large bowl mix the first 4 ingerdinets with 1 tsp. of the pumpkin spice with an eletric mixer on low speed until moistened. Then beat on medium speed for about 2 mins,scraping the bowl occasionally. Then fill each muffin cup 2/3 full.
• Next bake for about 15 mins or until toothpick comes out clean. Then remove from muffin pan onto a wire rack. Cool completley for about 15 to 20 mins.
• Next mixthe remaining pumpkin pie spice into the frosting.
• Then to stack the pops. Drop 1 mini cupcake into each container. Add a full spoon of the frosting,then add another cupcake on top & frost. Then sprinkle with pumpkin spice.
• How I made it without the containers. I used a large wooden chopstick. I frosted each cupcake first, then push the chopstick throw the first one & then push throw another cupcake & top with pumpkin spice.

PUMPKIN PUSH-IT-UP POPS

Steps:

• Heat oven to 350°F. Spray mini muffin cups with cooking spray.
• In large bowl, beat cupcake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Fill each muffin cup two-thirds full with batter.
• Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in large bowl, beat cream and brown sugar with electric mixer on high speed until stiff peaks form. Spoon into piping bag or large resealable food-storage plastic bag; cut tip off bag.
• To assemble, pipe small amount of filling in bottom of each push-it-up pop container. Drop 1 mini cupcake into each container; pipe filling on cupcake. Top each with second cupcake; pipe with filling. Add toffee bits. Place covers on containers until ready to serve. Store in refrigerator.