Dipped in melted butter and rolled in cinnamon sugar, it doesn't get much better than these pumpkin poppers. They're just as tasty as a pumpkin donut hole, without the yeast or deep frying.
The Pastry Chef's Baking
This is one of those recipes I saw on Pinterest where the picture alone sucks me in and gets pinned immediately so I don't lose sight of the source and can make the recipe when it feels like the right time. And it's time. These poppers are reminiscent of the Apple Cinnamon Bites I've made before that I thought were delicious. Because anything dipped in melted butter and rolled in cinnamon sugar has some serious game.
Pumpkin poppers are super easy to throw together – you can mix up the recipe while your oven is preheating and be ready to put the first batch in soon after. I skipped the ground cloves and allspice called for in the recipe, as I don't like to have too many spices in my pumpkin baked goods; cinnamon and nutmeg are all I mostly prefer.
For the first batch, I only dipped the tops in the melted butter and rolled them in the cinnamon sugar mixture. You can roll the whole thing but I prefer the coating in moderation. These are really good, especially when eaten warm. It's like eating little pumpkin donut holes dusted with cinnamon sugar without the fuss of a yeasted dough and deep frying.
From Just the Little Thing