Save Irresistible muffin pops blending spiced chai, creamy pumpkin, sharp cheddar, and salty pretzels make a fun savory sweet snack perfect for autumn gatherings or anytime treats.
I loved creating these cheesy pretzel chai pumpkin muffin pops for my family because the mix of warm spices and salty crunch makes everyone reach for seconds. The lollipop stick option always turns them into party hits at potlucks and cozy movie nights.
Ingredients
- All-purpose flour: 2 cups for structure.
- Baking powder: 1 1/2 teaspoons to help muffins rise.
- Baking soda: 1/2 teaspoon for lift.
- Salt: 1/2 teaspoon balances flavors.
- Chai spice mix: 1 tablespoon (or ground cinnamon, ginger, cloves, cardamom, allspice) for autumn warmth.
- Crushed pretzels: 1/2 cup plus extra for topping, adds texture and salty bite.
- Pumpkin puree: 1 cup, gives moisture and color.
- Light brown sugar: 1/2 cup packed, adds sweetness and depth.
- Granulated sugar: 1/4 cup for balance.
- Eggs: 2 large, binds everything.
- Unsalted butter: 1/3 cup, melted and cooled, adds richness.
- Whole milk: 1/2 cup keeps muffins tender.
- Vanilla extract: 1 teaspoon, for flavor.
- Sharp cheddar cheese: 1 cup grated, brings savory notes.
- Crushed pretzels: 1/4 cup for finishing.
- Grated cheddar cheese: 1/4 cup for finishing.
- Lollipop sticks: 16, optional for serving as pops.
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease well.
- Combine dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, chai spice mix, and crushed pretzels.
- Mix wet ingredients:
- In a different bowl, beat pumpkin puree, brown sugar, granulated sugar, eggs, melted butter, milk, and vanilla until smooth.
- Make batter:
- Add the wet mixture to the dry ingredients. Mix just until combined.
- Add cheese:
- Gently fold in grated cheddar cheese.
- Fill muffin cups:
- Divide batter among muffin cups, filling each about 3/4 full.
- Top and bake:
- Sprinkle each muffin with extra crushed pretzels and grated cheddar. Bake 18 to 22 minutes, until a toothpick comes out clean.
- Cool:
- Cool in the pan for 5 minutes then transfer to a wire rack.
- Finish and serve:
- Once cooled slightly, insert lollipop sticks in each muffin, if you want. Serve warm or room temperature.
Save My kids love helping place the sticks and sprinkle extra cheese on top. We laugh and enjoy them together by the fireplace while leaves fall outside.
Required Tools
Mixing bowls, whisk, wooden spoon or spatula, mini muffin tin, paper liners or nonstick spray, wire rack, and lollipop sticks for fun presentation.
Allergen Information
Muffin pops contain gluten, dairy, and eggs. If using commercial pretzels, check for traces of nuts or soy and always read labels for hidden allergens.
Nutritional Information
Each muffin pop contains approximately 120 calories, 5 g total fat, 15 g carbohydrates, and 3 g protein, making them a better-for-you treat.
Save Enjoy these cheesy pretzel chai pumpkin muffin pops fresh out of the oven for best flavor. Their spice and cheesy bite make autumn gatherings extra memorable.
Cooking Guide
- → How do I get the chai flavor right?
Use a balanced mix of cinnamon, ginger, cloves, cardamom, and allspice to infuse that signature chai aroma and warmth.
- → Can I use a different cheese instead of cheddar?
Yes, gouda or gruyère work well for a nutty or creamy depth. Adjust to your tastes or what you have on hand.
- → What type of pretzels should I use?
Regular salted pretzels crush easily and add a pleasant crunch and saltiness. Opt for thin twists or sticks for best texture.
- → How do I prevent overbaking?
Bake just until a toothpick comes out clean—about 18–22 minutes. Mini muffin tins help avoid dry, tough pops.
- → Can these muffin pops be made ahead?
Yes, they keep fresh for up to 2 days in an airtight container. For best flavor and texture, serve shortly after baking.