# What You'll Need:
→ 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 package (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
# Step-by-Step:
01 - Heat oven to 350°F. Line muffin tin with 12 paper liners to prevent sticking.
02 - Unroll puff pastry sheet and cut into 12 strips. Line each muffin cup with a pastry strip, pressing gently to adhere and form a shell.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until uniform.
04 - In a large bowl, whisk melted butter and granulated sugar until lightened. Beat in eggs, then blend in pumpkin purée, cooled sweet tea, and vanilla extract.
05 - Gently fold dry ingredient mixture into wet base until just combined. Avoid overmixing for a tender crumb.
06 - Divide batter evenly between the pastry-lined muffin cups, filling generously for a domed top.
07 - Push a wooden pop stick into the center of each filled cup, ensuring the stick reaches the base.
08 - Brush exposed pastry surfaces with melted butter to enhance flakiness during baking.
09 - Transfer tin to oven and bake 18–20 minutes, or until a toothpick inserted into the center emerges clean and pastry turns golden.
10 - Let baked pops rest in pan 10 minutes, then transfer to cooling rack to cool fully before glazing.
11 - For the glaze, whisk together powdered sugar, sweet tea, and vanilla until smooth. Drizzle over cooled muffin pops or dip tops to coat. Allow glaze to set before serving.
