These sweet and delicious Butternut or Pumpkin Pops will soon become a family favorite

250g Cake Flour
10ml Baking Powder
2,5ml Salt
5ml Ground Cinnamon
2,5ml Freshly grated Nutmeg
2,5ml Ground Allspice
2,5ml Ground Ginger
80ml Coconut oil
125ml Dark Brown Sugar
1 Extra Large Free Range Egg
1/2 Vanilla Bean – slit and seeds scraped out
1 ClemenGold – finely grated zest
250g Cooked and pureed Butternut or Pumpkin
125ml Milk

for rolling in:
125ml Granulated White Sugar
15ml Ground Cinnamon

How to
Sift dry ingredients into a bowl (not the sugar)

In the bowl of your mixer whisk oil, brown sugar, egg, vanilla, pumpkin, and milk together. Add the flour mixture and mix until just combined. Set aside

Heat up some cooking oil in a deep saucepan until moderately hot then drop small teaspoonfuls of the batter into the oil and deep fry, flip them over almost immediately and they will puff up into little rounds. Fry until brown all over and cooked in the middle. (the oil must not be too hot otherwise the middles don’t cook)

Remove to a plate lined with thick paper towel to drain off the oil.

Once cooled slightly you can roll them in the sugar and cinnamon mixture

Read more on Kitchen Diary

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