# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons matcha powder
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
09 - 3/4 cup granulated sugar
10 - 1/4 cup brown sugar, packed
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1 cup pumpkin puree
14 - 1/4 cup milk
15 - 1 teaspoon vanilla extract
→ For Assembly
16 - 1 package refrigerated pie crusts (2 rounds, about 1 lb total)
17 - 12 lollipop sticks or cake pop sticks
18 - 1 large egg
19 - 1 tablespoon water
20 - 2 tablespoons coarse sugar, optional for sprinkling
# Directions:
01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, matcha powder, ground cinnamon, ground ginger, and ground nutmeg.
03 - In a large bowl, beat granulated sugar, brown sugar, and eggs until light and creamy. Blend in vegetable oil, pumpkin puree, milk, and vanilla extract until fully incorporated.
04 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix the batter.
05 - Roll out the refrigerated pie crusts and use a round cookie cutter (2.5-inch diameter) to cut 24 circles.
06 - Arrange 12 pie dough circles on the lined baking sheet. Insert a lollipop stick halfway into the center of each circle.
07 - Spoon a generous tablespoon of muffin batter onto the center of each crust circle, leaving a small border around the edge.
08 - Cover each with a remaining crust circle. Press edges together with a fork to seal securely.
09 - Whisk egg with water to create an egg wash. Brush the tops of each pie pop evenly and sprinkle with coarse sugar if desired.
10 - Bake for 18 to 22 minutes, until pie pops are golden brown and set. Transfer to a wire rack to cool before serving.
