Pin it Tender pumpkin muffins get a delightful upgrade in these Flaky Sweet Tea Pumpkin Muffin Pops. Each pop is baked with a hint of sweet tea, wrapped in flaky puff pastry, and finished with a light glaze for a playful dessert treat.
I still remember the first time I made these for a weekend brunch. The sweet aroma of pumpkin and tea brought everyone into the kitchen, and the flaky pastry shell made each bite feel special. They quickly became a family favorite for autumn gatherings.
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
- Eggs: 2 large
- Pumpkin purée: 1 cup
- Strongly brewed sweet tea, cooled: 1/3 cup
- Vanilla extract: 1 tsp
- Puff pastry, thawed: 1 package (1 sheet)
- Wooden pop sticks: 12
- Melted butter (for brushing): 1 tbsp
- Powdered sugar: 1 cup
- Strongly brewed sweet tea: 2 tbsp
- Vanilla extract (for glaze): 1/2 tsp
Instructions
- Prep Oven & Tin:
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
- Prepare Pastry Shell:
- Unroll puff pastry and cut into 12 strips. Line each muffin cup with a puff pastry strip, pressing gently to adhere.
- Mix Dry Ingredients:
- In a medium bowl, whisk 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 ingredients until just combined. Do not overmix.
- Fill Cups:
- Divide batter evenly among puff pastry-lined muffin cups.
- Insert Sticks:
- Insert a wooden pop stick into the center of each muffin, reaching the base.
- Brush & Bake:
- Brush exposed pastry with melted butter. Bake for 18–20 minutes, until a toothpick comes out clean and pastry is golden.
- Cool Pops:
- Cool in pan for 10 minutes, then transfer to rack to cool completely.
- Glaze:
- Whisk powdered sugar, sweet tea, and vanilla. Drizzle or dip cooled muffin pops in glaze and let set.
Pin it My kids love helping with the sticks, and everyone enjoys choosing their own pop for dessert. It's a recipe that always brings smiles and a little autumn magic to our table.
Required Tools
Muffin tin, mixing bowls, whisk and spatula, pastry brush, cooling rack, and wooden pop sticks all help make assembly and baking simple.
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). Be sure to verify ingredient labels for traces of soy or nuts, especially in puff pastry.
Nutritional Information (per serving)
Calories: 250. Total Fat: 11 g. Carbohydrates: 36 g. Protein: 3 g.
Pin it Serve these muffin pops with spiced chai or milk for a cozy finish. Every bite is flaky, flavorful, and full of autumn spirit.
Common Questions
- → How does sweet tea enhance the flavor?
Sweet tea adds subtle floral sweetness and deepens the overall aroma, complementing the pumpkin and spices beautifully.
- → Can I use homemade puff pastry?
Absolutely! Homemade puff pastry works well and can yield an even flakier shell for the muffin pops.
- → What other glazes can I use?
Maple glaze, cinnamon sugar, or even a vanilla drizzle all pair nicely with these muffins for added variety.
- → Are these suitable for kids?
Yes, their fun pop format appeals to kids and adults alike, and their gently spiced flavors are family-friendly.
- → How should I store muffin pops?
Keep in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
- → Can I make them ahead of time?
Yes, you can bake in advance; add the glaze after cooling for best texture and flavor.