Celebrate fall with a festive push up pop – with pumpkin and toffee whipped cream.
If I had to choose a favorite season, I’m pretty sure it would be fall. I love when you get the first hints of a chill in the air, and when the leaves start to change colors. Pull the sweaters out of the closet and put some comfort foods on the menu and I’m a happy girl!
One ingredient that I flock to when the weather starts to cool down is pumpkin. Seriously – I’m one of those people you see in the checkout lane with little but cans of pumpkin in her cart, stocking up for the season. I love it in everything from pasta to bread to dessert. (And truth be told, I’ve been known to cook up a recipe with pumpkin even in the dead of summer, I like it so much!!)
But don’t think that pumpkin is just for pies on Thanksgiving day. There are so many ways to incorporate pumpkin into your recipes – especially dessert. These push it up pops are so tasty that the adults will want to eat them all, but they are so fun that the kids are going to flock to them!
For the cupcakes, you will need a Betty Crocker® SuperMoist® spice cake mix, a can of pumpkin, eggs, water and oil.
Mix up all of your cupcake ingredients.
Spray your mini muffin tins with cooking spray and fill them two-thirds full of the batter.
Bake them until they are cooked through and a toothpick inserted in the center comes out clean.
While the cupcakes are cooling, make the whipped cream filling. You will need whipping cream, brown sugar, and toffee pieces.
Whip the cream and the brown sugar together until stiff peaks form. Fold in the toffee pieces.
Working with one push up pop at a time, pipe a little bit of the filling into the bottom of the push-up pop container. Add a cupcake on top.
Pipe a bit of the filling on top of the cupcake, then top with another cupcake.
Pipe more of the filling on top, and sprinkle the top with more toffee pieces.
Serve immediately or refrigerate until ready to serve.