How to Make Pumpkin Spice Latte Cake Pops!

Today were making Pumpkin Spice Latte Cake Pops perfect for your friend who always has a Starbucks cup in her hand! Enjoy, and make sure to share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!\r
\r
♥ Website: \r
♥ Facebook: @ kawaiisweeteats\r
♥ Snapchat: @ kawaiisweeteats \r
♥ Twitter: @ kawaiisweeteats\r
♥ Instagram: @kawaiisweeteats\r
♥ Channel: \r
\r
Pumpkin Bread Recipe\r
Makes about two 8” x 4” loaves\r
\r
Ingredients\r
\r
15 oz can pumpkin puree\r
4 eggs\r
1 cup canola oil\r
2/3 cup water\r
2 cups sugar\r
3 ½ cups flour\r
2 tsp baking soda\r
½ tsp salt\r
1 tsp ground cinnamon\r
1tsp ground nutmeg\r
½ tsp cloves\r
¼ tsp ginger\r
1 tsp espresso powder (optional)\r
\r
Directions\r
1. Preheat oven to 350F. Grease loaf pans (or muffin tin) with cooking spray, and line with parchment paper. \r
2. In a large bowl, combine pumpkin puree, eggs, oil, water, and sugar. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and espresso powder. Pour dry ingredients into the wet ingredients and mix.\r
3. Pour into prepared pans, and bake for 40-50 minutes (depending on pan size).\r
\r
Cinnamon Cream Cheese Frosting\r
Makes enough to generously frost two 8” x 4” loaves\r
\r
Ingredients\r
8 oz. softened cream cheese\r
½ cup (1 stick) softened buter\r
4 cups powdered sugar\r
1 tsp cinnamon\r
\r
Directions\r
1. Mix cream cheese until smooth, then add in butter and mix. Gradually add in powdered sugar. Mix in cinnamon.\r
\r
Music courtesy of Nicolai Heidlas “Morning Sun” and “Pacific Sun”