Pumpkin Push-It-Up Pops

Name: Pumpkin Push-It-Up Pops
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 20
Cuisine: Global
Ingredients: 2 Tbsps packed brown sugar; 425 grams can canned pumpkin (not pumpkin pie mix); 3 eggs; 1 box Betty spice cake mix; 118 milliliters toffee bits; 79 milliliters vegetable oil; 79 milliliters water; 355 milliliters whipping cream

Watching your figure? This gluten free recipe has 229 calories, 3g of protein, and 15g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 20. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up water, pumpkin, vegetable oil, and a few other things to make it today.

Instructions

Heat oven to 350F. Spray mini muffin cups with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Oven

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.

Ingredients you will need

Cupcakes

Equipment you will use

Hand Mixer

Bowl

Bake about 15 minutes or until toothpick inserted in center comes out clean.

Equipment you will use

Toothpicks

Oven

Remove from muffin cups to cooling rack. Cool completely, about 15 minutes.

Equipment you will use

Wire Rack

Muffin Liners

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.

Ingredients you will need

Brown Sugar

Cream

Equipment you will use

Hand Mixer

Ziploc Bags

Bowl

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.

Ingredients you will need

Cupcakes

Pop