Pumpkin Push-It-Up Pops

Blogger Deborah Harroun of Taste and Tell makes a fun, fall treat that kids will love! Learn to make this recipe with our how-to article.

Prep Time

Minutes

Total Time

1:00

Hr:Mins

Makes

servings

Cupcakes

box Betty Crocker® SuperMoist® spice cake mix

can (15 oz) canned pumpkin (not pumpkin pie mix)

1/3

cup vegetable oil

1/3

cup water

eggs

Whipped Cream Filling

1 1/2

cups whipping cream

tablespoons packed brown sugar

1/2

cup toffee bits

Heat oven to 350°F. Spray mini muffin cups with cooking spray.
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.
Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 15 minutes.
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.
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. Add toffee bits. Place covers on containers until ready to serve. Store in refrigerator.

Makes 20 servings

You can find push-it-up pop containers from several different online vendors or at large craft stores.

Reserve any leftover cupcakes for another use, or freeze up to 3 months.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.