Save A delightful fusion of moist pumpkin muffins and the earthy flavor of matcha, baked into fun pie pop shapes that make the perfect autumn treats or party snacks.
After seeing how much my family loves Asian flavors and classic American desserts, I had to combine them into these pie pops. They always disappear quickly at our fall parties.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Matcha powder: 2 tsp
- Ground cinnamon: 1 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Granulated sugar: 3/4 cup (150 g)
- Brown sugar, packed: 1/4 cup (50 g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Pumpkin puree: 1 cup (240 g)
- Milk: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Refrigerated pie crusts: 1 package (2 rounds, about 450 g total)
- Lollipop sticks or cake pop sticks: 12
- Egg (for egg wash): 1
- Water: 1 tbsp
- Coarse sugar (optional, for sprinkling): 2 tbsp
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, matcha powder, cinnamon, ginger, and nutmeg.
- Mix Wet Ingredients:
- In a large bowl, beat granulated sugar, brown sugar, and eggs until light and creamy. Mix in oil, pumpkin puree, milk, and vanilla extract.
- Combine Batter:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Prepare Pie Crusts:
- Roll out the pie crusts and use a round cookie cutter (about 2.5 inches/6 cm) to cut 24 circles.
- Assemble Pie Pops:
- Place 12 dough circles on the prepared baking sheet. Insert a lollipop stick halfway into the center of each.
- Add Filling:
- Spoon a heaping tablespoon of muffin batter onto each circle, leaving a small border.
- Cover and Seal:
- Top with the remaining 12 circles. Press edges with a fork to seal.
- Egg Wash:
- Whisk egg with water to make an egg wash. Brush over each pie pop. Sprinkle with coarse sugar if desired.
- Bake:
- Bake for 18–22 minutes, or until golden and firm. Cool on a wire rack before serving.
Save I remember making these with my kids after a pumpkin patch visit. We laughed as we pressed the fork edges together and eagerly waited for them to bake.
Required Tools
Mixing bowls, whisk, electric mixer (optional), cookie cutter (2.5-inch/6 cm round), baking sheet, parchment paper, fork, pastry brush, and wire rack.
Allergen Information
Contains wheat (gluten), eggs, milk (unless plant-based is used), and may contain traces of soy or nuts depending on your pie crust.
Nutritional Information
Per serving: 205 calories, 8 g total fat, 31 g carbohydrates, and 3 g protein.
Save These pie pops are sure to be a crowd favorite, delivering unique flavor fun and festivity to any gathering.
Recipe FAQ
- → What is the flavor profile of these pie pops?
The pops combine sweet pumpkin, vibrant matcha, and warming spices for a unique, earthy, and comforting taste.
- → Can I make this dessert dairy-free?
Yes, substitute plant-based milk and ensure your pie crusts contain no dairy for a completely dairy-free option.
- → How do I get the best muffin texture inside the crust?
Avoid overmixing the batter and bake until the crust is golden and firm, which keeps the filling soft and moist.
- → What can I add for extra texture?
Mini chocolate chips or chopped nuts can be folded into the muffin mixture before assembling for added crunch.
- → Are these pie pops suitable for parties?
Absolutely! Their fun presentation and handheld convenience make them perfect for festive gatherings and snacks.
- → What tools are essential for preparing this treat?
You’ll need mixing bowls, whisk, baking sheet, parchment paper, round cookie cutter, pastry brush, and wire rack.