Nostalgia Electrics JFD100 Series Instructions And Recipes Manual page 15

PUMPKIN CAKE POPS
• ½ Cup Vegetable
Shortening
• ¼ Cup Butter,
Softened
• ¾ Cup White,
Granulated Sugar
• ½ Cup Brown
Sugar, Packed
• 2 Eggs
• 15 oz. (½ can)
solid pumpkin
• 1½ Cups All-
Purpose Flour
• 1½ Tsp. Ground
Cinnamon
• ½ Tsp. Baking
Powder
• ½ Tsp. Baking Soda
• ½ Tsp. Salt
• ½ Tsp. Ground
Nutmeg
• ¼ Tsp. Ground
allspice
• ¼ Tsp. Ground
Ginger
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Preheat the CAKE POP BAKERY as directed.
In a large mixing bowl, cream
shortening, butter and sugars.
Add eggs, one at a time, beating
well after each addition.
Beat in pumpkin.
Combine the flour, cinnamon, baking powder,
baking soda, salt, nutmeg, allspice and ginger;
add to the creamed mixture just until combined.
Carefully pour mixture into pastry wells.
Close the Lid and cook for 3-7 minutes,
or until light golden brown.
Open Lid with a pot holder or oven mitt.
Remove each cake ball with wooden or plastic
spoon. Place on plate and allow to cool.
Once cool, frost or decorate as desired.
Dip bamboo sticks into frosting and insert
into cake ball to make cake pops.