Pumpkin muffin pops with sweet tea, puff pastry shells, and a light glaze, baked for a flaky, tender bite.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
→ Wet Ingredients
07 - 2/3 cup unsalted butter, melted and cooled
08 - 1 cup granulated sugar
09 - 2 large eggs
10 - 1 cup pumpkin purée
11 - 1/3 cup strongly brewed sweet tea, cooled
12 - 1 teaspoon vanilla extract
→ For Assembly & Pops
13 - 1 sheet store-bought puff pastry, thawed
14 - 12 wooden pop sticks
15 - 1 tablespoon melted butter, for brushing
→ Glaze
16 - 1 cup powdered sugar
17 - 2 tablespoons strongly brewed sweet tea
18 - 1/2 teaspoon vanilla extract
# Preparation steps:
01 - Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
02 - Unroll puff pastry and cut into 12 strips. Line each muffin cup with a puff pastry strip, pressing gently to adhere and create a flaky shell.
03 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
04 - In a separate large bowl, whisk melted butter and sugar until light. Beat in eggs, followed by pumpkin purée, sweet tea, and vanilla extract.
05 - Gently fold dry mixture into wet ingredients until just combined; do not overmix to preserve texture.
06 - Evenly distribute batter among puff pastry-lined cups, filling each generously.
07 - Place a wooden stick into the center of each muffin, ensuring it reaches the base.
08 - Brush exposed puff pastry surfaces lightly with melted butter to enhance flakiness.
09 - Bake for 18–20 minutes until a toothpick inserted in the center emerges clean and pastry is golden.
10 - Allow muffins to cool in the pan for 10 minutes, then move to a rack to cool completely.
11 - Mix powdered sugar, sweet tea, and vanilla until smooth. Drizzle or dip cooled muffin pops into glaze and let set before serving.
