Healthy Pumpkin Spice Cake Pops

Healthy Pumpkin Spice Cake Pops

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. 

healthy pumpkin spice mummy cake pops

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?
healthy pumpkin spice mummy cake pops

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.

 

pumpkin spice cake before and after bakingAdd 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.

healthy pumpkin spice frosting blended in a blender

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.

pumpkin spice cake balls_ crumbled cake, starting to roll into balls, balls with sticks in the top-min

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.

making mummy cake pops. dipping in white chocolate and about to frost-min

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!

bite taken out of a healthy pumpkin spice cake ball

Looking for some last minute Halloween desserts? Check these out:

Chocolate Eyeball Cupcakes

Monster Cookie Sandwiches

Healthy Chocolate Pudding Dirt Cups

Did you enjoy this post? Sign-up below to receive treats and healthy tips straight to your inbox!

* indicates required




This healthy homemade spice cake creates the perfect base for healthy pumpkin frosting. Roll into balls and decorate like mummies for a perfect easy Halloween treat. #pumpkinspice #cakeballs #cakepops #halloweentreat #halloweendessert

Healthy Pumpkin Spice Cake Pops
Prep Time
10 mins
Cook Time
20 mins
Chill time
2 hrs
Total Time
30 mins
 

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. 

Course: Dessert
Keyword: cake pops, halloween, healthy, pumpkin spice
Servings: 26 cake pops
Ingredients
  • 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
Healthy Pumpkin Frosting:
  • 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
Directions
  1. Preheat oven to 350°F and grease an 8" x 8" pan with baking spray. 

  2. In a medium-size bowl, whisk together the flour, baking powder and soda, salt and pumpkin pie spice.

  3. In a large bowl, stir together the avocado, syrup and sugar. Stir in the egg and vanilla. 

  4. Stir in the flour, about 1/3 at a time, until incorporated. 

  5. Spread the mixture in an even layer in the prepared pan and bake for 20-22 minutes. Remove and let cool completely. 

  6. Meanwhile, add all of the frosting ingredients to a blender. Blend on low, to start, to break up the dates. 

  7. Continue to blend until the mixture is smooth.****

  8. 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. 

  9. Roll the mixture into 26 balls {they'll be about 2-3 bites} and stick a candy stick in the top. 

  10. Place on a parchment paper lined tray and place in the freezer for 2 hours, until the balls have hardened around the sticks. 

  11. In a large bowl, melt the white chocolate until smooth. Be careful not to over heat, as it will start to clump together. 

  12. 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.

  13. 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. 

Recipe Notes

*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. 

285 Shares


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.