# Components:
→ 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 tablespoon chai spice mix
06 - 1/2 cup crushed pretzels
→ Wet Ingredients
07 - 1 cup canned pumpkin puree
08 - 1/2 cup packed light brown sugar
09 - 1/4 cup granulated sugar
10 - 2 large eggs
11 - 1/3 cup unsalted butter, melted and cooled
12 - 1/2 cup whole milk
13 - 1 teaspoon vanilla extract
→ Cheese
14 - 1 cup sharp cheddar cheese, grated
→ For Finishing
15 - 1/4 cup crushed pretzels
16 - 1/4 cup grated cheddar cheese
17 - 16 lollipop sticks (optional)
# Method:
01 - Preheat oven to 350°F. Line a mini muffin tin with paper liners or lightly grease each cavity.
02 - Combine flour, baking powder, baking soda, salt, chai spice mix, and 1/2 cup crushed pretzels in a large bowl. Whisk thoroughly.
03 - In a separate bowl, beat pumpkin puree, light brown sugar, granulated sugar, eggs, melted butter, milk, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and stir until just combined. Avoid overmixing to maintain tender texture.
05 - Gently fold in the grated cheddar cheese using a spatula.
06 - Evenly divide batter into prepared muffin cups, filling each about three-quarters full.
07 - Sprinkle each muffin with extra crushed pretzels and grated cheddar cheese.
08 - Place tin in oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Once slightly cooled, insert a lollipop stick into each muffin pop, if desired.
10 - Offer muffin pops warm or at room temperature for optimal texture and flavor.
