# 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 - Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
02 - Unroll puff pastry and cut into 12 even strips. Line each muffin cup with a pastry strip, pressing gently to form shells.
03 - Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl until evenly combined.
04 - In a large bowl, whisk melted butter and sugar until light. Incorporate eggs, followed by pumpkin purée, sweet tea, and vanilla extract.
05 - Gently fold dry ingredients into wet mixture until just integrated; avoid overmixing.
06 - Divide batter evenly among the prepared puff pastry-lined muffin cups.
07 - Place a wooden pop stick into the center of each filled muffin cup, reaching the base.
08 - Lightly brush exposed pastry with melted butter to enhance flakiness.
09 - Bake for 18–20 minutes until a toothpick inserted in the center emerges clean and the pastry is golden.
10 - Allow muffins to cool in the pan for 10 minutes. Transfer then to a cooling rack until completely cooled.
11 - Whisk powdered sugar, brewed sweet tea, and vanilla until a smooth glaze forms.
12 - Drizzle or dip the cooled muffin pops with glaze. Allow to set before serving.
