Save Tender pumpkin muffins infused with sweet tea flavor, baked on sticks for a fun flaky twist and finished with a light glaze. This delightful dessert transforms classic fall flavors into a playful treat for all ages.
I made these for a festive fall gathering and they disappeared before I could get a second bite. The sweet tea infusion gave a subtle warmth and everyone loved the flaky puff pastry shell. They are now a seasonal favorite in my kitchen.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Unsalted butter (melted and cooled): 2/3 cup
- Granulated sugar: 1 cup
- Large eggs: 2
- Pumpkin purée: 1 cup
- Strongly brewed sweet tea (cooled): 1/3 cup
- Vanilla extract: 1 tsp
- Store-bought puff pastry (thawed): 1 package (1 sheet)
- Wooden pop sticks: 12 (lollipop or popsicle sticks)
- Melted butter (for brushing): 1 tbsp
- Powdered sugar: 1 cup
- Strongly brewed sweet tea (for glaze): 2 tbsp
- Vanilla extract (for glaze): 1/2 tsp
Instructions
- Prepare pans and pastry:
- Preheat oven to 350°F (175°C). Line muffin tin with 12 paper liners. Unroll puff pastry and cut into 12 strips. Line each cup with pastry strip, pressing gently for a flaky shell.
- Mix dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients:
- Whisk melted butter with sugar until light. Beat in eggs, pumpkin purée, sweet tea, and vanilla.
- Make batter:
- Fold dry ingredients into wet mixture until just combined. Do not overmix.
- Fill muffin cups:
- Divide batter evenly among puff pastry-lined muffin cups. Cups should be full.
- Insert sticks:
- Push a wooden pop stick into the center of each muffin, ensuring it reaches the base.
- Brush pastry:
- Brush exposed pastry with melted butter for extra flakiness.
- Bake:
- Bake for 18–20 minutes, until a toothpick comes out clean and pastry is golden. Cool in pan 10 minutes, then transfer to rack to cool.
- Glaze:
- Whisk powdered sugar, sweet tea, and vanilla until smooth. Drizzle or dip muffin pops in glaze. Let set before serving.
Save My kids love helping to insert the pop sticks before baking. It turns muffin-making into a fun kitchen project and creates sweet family memories as we enjoy them together fresh from the oven.
Required Tools
Muffin tin, mixing bowls, whisk and spatula, pastry brush, cooling rack, and wooden pop sticks are all needed to create the perfect muffin pops.
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). Store-bought puff pastry may contain traces of soy or nuts, so always check ingredient labels for safety.
Nutritional Information
Each muffin pop contains approximately 250 calories, 11 g total fat, 36 g carbohydrates, and 3 g protein per serving.
Save Serve these muffin pops at your next fall brunch or holiday gathering. The playful presentation and flaky texture are sure to impress everyone.
Recipe Questions & Answers
- → How do I achieve flaky muffin shells?
Line muffin cups with puff pastry strips and brush with melted butter before baking for a crisp, flaky exterior.
- → Can I make the glaze ahead of time?
Yes, prepare the glaze and store in an airtight container in the refrigerator. Stir before drizzling or dipping.
- → Is it possible to use homemade puff pastry?
Homemade puff pastry works well and adds even more buttery flakiness, though store-bought is convenient for busy days.
- → What enhances sweet tea flavor in the muffins?
Use strongly brewed sweet tea for deeper flavor. Steep tea bags longer in less water for a concentrated infusion.
- → What are serving suggestions for muffin pops?
Serve with spiced chai, cold milk, or a dusting of cinnamon sugar for extra warmth and sweetness.
- → Are there allergen concerns to note?
These contain wheat, eggs, and dairy. Check puff pastry labels for potential soy or nut traces before use.