Name: Pumpkin pops
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1 butternut or pumpkin; seeded and cut into cubes; 1 ClemenGold®️ mandarin; 1 cinnamon stick; 2 cardamom bashed slightly; 20 ml butter; salt to taste; honey; 250 flour cake; 10 ml Baking powder; 2.5 ml salt; 5 ml cinnamon ground; 2.5 ml nutmeg whole, freshly grated; 2.5 ml allspice ground; 2.5 ml ginger ground; 80 ml coconut oil; 125 ml sugar dark brown; 1 eggs extra-large; 1/2 vanilla pod, split, seeds scraped; 1 lemon zest only; 1 cup butternut purèe; pumpkin

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Ingredients (22)

For the pumpkin:

1	butternut — or pumpkin
	seeded and cut into cubes
1	ClemenGold®️ mandarin
1	cinnamon — stick
2	cardamom — bashed slightly
20 ml	butter
	salt — to taste
	honey

for the 'pops'

250	flour — cake
10 ml	Baking powder
2.5 ml	salt
5 ml	cinnamon — ground
2.5 ml	nutmeg — whole, freshly grated
2.5 ml	allspice — ground
2.5 ml	ginger — ground
80 ml	coconut oil
125 ml	sugar — dark brown
1	eggs — extra-large
1/2	vanilla — pod, split, seeds scraped
1	lemon — zest only
1 cup	butternut — purèe
	pumpkin

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Method:

To cook the pumpkin (or butternut if using):
Finely grate off the zest from the Clemengold and squeeze out the juice. Place all ingredients into a saucepan with about 60ml water and bring to
the boil over moderate heat, lower heat, cover and simmer for about 20
minutes until butternut or pumpkin is soft.

Allow to cool, remove
cinnamon stick and cardamom pods then puree with a stick blender or
potato masher. Reserve 250ml (1 cup) for the recipe. You can freeze the rest if
you like.

Sift dry ingredients into a bowl (not the sugar).

In the bowl of your mixer whisk oil, brown sugar, egg, vanilla, pumpkin, and milk together. Add the dry ingredients and mix until just combined. Set aside

Heat up some cooking oil in a deep saucepan until moderately hot then drop small teaspoonfuls of the batter into the oil and deep fry. Flip them over almost immediately and they will puff up into little rounds. Fry until brown all over and cooked through. (the oil must not be too hot).

Remove to a plate lined with thick paper towel to drain off the oil. Once cooled slightly you can roll them in the sugar and cinnamon mixture.

Reprinted with permission of Kitchen Diary. To see more
recipes, click here.