Save A delightful fusion of moist pumpkin muffins and the earthy flavor of matcha, baked into fun pie pop shapes—perfect for autumn treats or party snacks.
I loved creating these muffin pie pops with my kids last fall: the bright green matcha and vibrant orange pumpkin make them a hit with younger bakers, and the pie pop shape adds easy fun for sharing at gatherings.
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 (2 rounds): 1 package (about 450 g total)
- Lollipop sticks or cake pop sticks: 12
- Egg, for egg wash: 1
- Water: 1 tbsp
- Coarse sugar (optional): 2 tbsp, for sprinkling
Instructions
- Prep Oven and Sheet:
- 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 Mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Shape Pie Crusts:
- Roll out the pie crusts and use a round cookie cutter (about 2.5 inches/6 cm) to cut 24 circles.
- Form Pie Pops:
- Place 12 dough circles on the prepared baking sheet. Insert a lollipop stick halfway into the center of each.
- Fill with Batter:
- Spoon a heaping tablespoon of muffin batter onto each circle, leaving a small border.
- Seal Pops:
- 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 When we bring these pie pops out at family gatherings, everyone loves how easy and kid-friendly they are—even the grown-ups grab a stick!
Required Tools
Mixing bowls, whisk, optional electric mixer, 2.5-inch (6 cm) round cookie cutter, baking sheet, parchment paper, fork, pastry brush, wire rack.
Allergen Information
Contains wheat (gluten), eggs, milk (unless substituted), possibly nuts if added. Pie crusts may contain soy or nut traces.
Nutritional Information
Per serving: 205 calories, 8 g total fat, 31 g carbohydrates, 3 g protein.
Save Serve these matcha pumpkin muffin pie pops fresh or cooled: they're best enjoyed within 2 days for peak flavor.
Recipe Guide
- → How is the matcha flavor incorporated?
Matcha powder is whisked into the dry ingredients, ensuring an earthy green tea taste in every pop.
- → Can I make these dairy-free?
Absolutely. Substitute plant-based milk and double-check pie crust labels for dairy content.
- → What is the best way to seal the pie pop edges?
Press the top crust onto the bottom with a fork to create a secure and decorative seal.
- → Can I add mix-ins to the filling?
Yes, mini chocolate chips or chopped nuts give extra texture and flavor to the muffin center.
- → How should they be served?
Allow pie pops to cool, then dust with powdered sugar or drizzle with white chocolate for added appeal.
- → What tools are required?
You'll need mixing bowls, a whisk, a round cookie cutter, a baking sheet, parchment paper, and baking tools.