# What you'll need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 2 tsp matcha powder
06 - 1 tsp ground cinnamon
07 - 1/2 tsp ground ginger
08 - 1/4 tsp ground nutmeg
→ Wet Ingredients
09 - 3/4 cup granulated sugar
10 - 1/4 cup packed brown sugar
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1 cup pumpkin puree
14 - 1/4 cup milk
15 - 1 tsp 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 tbsp water
20 - 2 tbsp coarse sugar (optional, for sprinkling)
# Method:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, matcha powder, cinnamon, ginger, and nutmeg in a medium bowl.
03 - In a large bowl, beat granulated sugar, brown sugar, and eggs until light and creamy. Stir in vegetable oil, pumpkin puree, milk, and vanilla extract.
04 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing to maintain tenderness.
05 - Roll out pie crusts and use a round 2.5-inch cookie cutter to cut out 24 circles.
06 - Place 12 dough circles on baking sheet. Insert a lollipop stick halfway into the center of each base.
07 - Spoon a heaping tablespoon of muffin batter onto each bottom circle, leaving a narrow border. Cover with remaining circles and press edges with a fork to seal.
08 - Whisk egg with water, then brush the tops of each pie pop. Sprinkle lightly with coarse sugar for added texture.
09 - Bake in preheated oven for 18 to 22 minutes, or until golden-brown and firm. Transfer to wire rack to cool completely before serving.
