Pin it Tender pumpkin muffins infused with sweet tea flavor, baked on sticks for a fun flaky twist and finished with a light glaze make these muffin pops an irresistible sweet snack. They're perfect for dessert tables or festive gatherings!
I first created these muffin pops for a fall party and their cute shape plus flaky crust made everyone smile. The touch of sweet tea in the batter brought a surprising depth to the classic pumpkin flavor.
Ingredients
- Dry Ingredients: 2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg
- Wet Ingredients: 2/3 cup unsalted butter (melted and cooled), 1 cup granulated sugar, 2 large eggs, 1 cup pumpkin purée, 1/3 cup strongly brewed sweet tea (cooled), 1 tsp vanilla extract
- For Assembly & Pops: 1 package (1 sheet) store-bought puff pastry (thawed), 12 wooden pop sticks (lollipop or popsicle sticks), 1 tbsp melted butter (for brushing)
- Glaze: 1 cup powdered sugar, 2 tbsp strongly brewed sweet tea, 1/2 tsp vanilla extract
Instructions
- Prep Muffin Tin & Pastry:
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners. Unroll puff pastry and cut into 12 strips. Line each muffin cup with a puff pastry strip, pressing gently to adhere and form a flaky shell.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients:
- In a large bowl, whisk melted butter and sugar until light. Beat in eggs, then pumpkin purée, sweet tea, and vanilla.
- Combine Batter:
- Fold dry ingredients into wet mixture until just combined (do not overmix).
- Fill Muffin Cups:
- Divide batter evenly among the puff pastry-lined muffin cups; they will be quite full.
- Insert Sticks & Brush Pastry:
- Insert a wooden pop stick into the center of each muffin and brush exposed pastry with melted butter.
- Bake:
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean and pastry is golden. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Glaze Muffin Pops:
- Whisk powdered sugar, sweet tea, and vanilla until smooth. Drizzle or dip cooled muffin pops in glaze. Allow to set before serving.
Pin it My kids love helping with the glaze and choosing their own pop stick. These treats always get cheers at family brunches or tea parties!
Required Tools
Muffin tin, mixing bowls, whisk and spatula, pastry brush, cooling rack, and wooden pop sticks make assembly easy and fun.
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). Double-check puff pastry for traces of soy or nuts if needed.
Nutritional Information
Per serving: Calories: 250, Total Fat: 11 g, Carbohydrates: 36 g, Protein: 3 g.
Pin it Serve chilled or at room temperature for best texture. These muffin pops are sure to be a sweet highlight at your gathering!
Common Questions
- → How does sweet tea influence muffin flavor?
Sweet tea adds a delicate floral and caramelized undertone, enhancing both aroma and subtle sweetness in the muffins.
- → What creates the flaky texture in these treats?
Puff pastry lines each muffin cup, baking into a crisp, flaky shell around the tender pumpkin interior.
- → Can I make muffin pops ahead of time?
Yes, they keep well for 2–3 days in an airtight container. Glaze just before serving for best texture.
- → Is there a glaze alternative for topping?
Try a maple glaze or sprinkle with cinnamon sugar for a unique sweetness and spice finish.
- → Are these muffin pops vegetarian?
Yes, this preparation is vegetarian. Check puff pastry packaging for possible non-vegetarian additives.
- → What can I serve alongside these muffins?
Pair with spiced chai, black coffee, or cold milk to complement their rich flavors.