Dessert/ Snacks

Pumpkin Cake Pops

Pumpkin cake bound by coconut condensed milk, chilled and then coated in a dairy free white chocolate. A little sprinkle of coconut and you have a bite, or maybe two, of glorious Autumnal pumpkin loveliness.

I actually made these have made a pumpkin muffin recipe a couple of times over which resulted in a heck of a lot of pumpkin muffins and with so I decided to put them to good use. I actually don’t think I’ve ever made proper cake pops before. I say proper because I have made no bake cake like pops things, but these were so much more straightforward to make and a whole different texture sensation.

The coconut condensed milk from Nature’s Charm is my go too when it comes to make super simple dairy free versions of “traditional” recipes. You could totally make these if you have other leftover muffins or cakes at hand. The condensed milk is the key ingredient. Sweet, sticky, and yet creamy all at the same.

Pumpkin Cake Pops

Print Recipe
By Serves: 10 - 12 Prep Time: 30 minutes Cooking Time: 20 - 22 minutes


  • **For the Muffins**
  • 50ml milk + 1 tsp lemon juice or apple cider vinegar
  • 110g plain flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • Pinch of ground cloves
  • ¼ tsp salt, ginger, and nutmeg
  • 1 tbsp Nature’s Charm Evaporated Coconut Milk
  • 1 tsp vanilla extract
  • 70g soft brown sugar or coconut sugar
  • 10g pumpkin puree, not pumpkin pie filling
  • 30ml olive oil or other light tasting oil
  • **For the Cake Pops**
  • 60g Nature’s Charm Coconut Condensed Milk
  • 120g Vegan friendly white chocolate, roughly chopped
  • 3 - 4 tbsp desiccated coconut



Preheat your oven to 180C (350F). Line a muffin tray with muffin liners.


Place the milk and lemon juice or acv into a jug and set to one side for 5 minutes.


Sieve together the flour, baking powder, soda, spices and salt in a large bowl.


Blend or whisk together the evaporated coconut milk, vanilla, soft brown sugar, pumpkin puree, and oil in a jug.


Add the milk once it has been allowed to sit for 5 minutes and whisk to combine.


Add the wet ingredients to the dry and whisk until just combined.


Place mixture into prepared muffin tin and bake in the preheated oven for 20 - 25 minutes; until a toothpick inserted comes out clean.


Allow to cool fully on a wire rack.


Crumble the cooled muffins into a large bowl. They can also just be bake a day or two in advance.


Add in coconut condensed milk.


Create balls of pumpkin cake dough using your hands. Place on a baking paper lined plate or tray. Place into the freezer for at least an hour or freezer for 15 - 20 minutes.


Melt chocolate in the microwave using 30 second increments.


Add cake sticks to the firm cake balls. One at a time dunk in chocolate to coat. Press each into a little coconut and then place back on the baking paper lined plate or tray. Store in the fridge for up to three days.


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