Pin Irresistible muffin pops blending spiced chai, creamy pumpkin, sharp cheddar, and salty pretzels—a fun, savory-sweet snack perfect for autumn gatherings or anytime treats.
I first made these muffin pops for a fall get-together where both kids and adults kept reaching for seconds. The unexpected combo of pumpkin spice and cheddar with a pretzel crunch has turned these into my go-to autumn treat.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Chai spice mix: 1 tablespoon (or 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp each ground cloves, cardamom, allspice)
- Crushed pretzels: 1/2 cup (plus extra for topping)
- Pumpkin puree: 1 cup canned
- Light brown sugar: 1/2 cup packed
- Granulated sugar: 1/4 cup
- Eggs: 2 large
- Unsalted butter: 1/3 cup, melted and cooled
- Whole milk: 1/2 cup
- Vanilla extract: 1 teaspoon
- Sharp cheddar cheese: 1 cup, grated
- For Finishing: 1/4 cup crushed pretzels, 1/4 cup grated cheddar cheese
- Lollipop sticks: 16 (optional, for pops)
Instructions
- Prepare Oven and Pan:
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, chai spice mix, and 1/2 cup crushed pretzels.
- Combine Wet Ingredients:
- In a separate bowl, beat pumpkin puree, brown sugar, granulated sugar, eggs, melted butter, milk, and vanilla until smooth.
- Combine Mixtures:
- Add the wet mixture to the dry ingredients and mix until just combined (do not overmix).
- Add Cheese:
- Gently fold in the grated cheddar cheese.
- Fill Muffin Cups:
- Divide batter evenly into prepared mini muffin cups, filling each about 3/4 full.
- Top and Bake:
- Sprinkle tops with extra crushed pretzels and grated cheddar. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins:
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Insert Sticks and Serve:
- Once slightly cooled, insert lollipop sticks into the center of each muffin, if desired. Serve warm or at room temperature.
Pin 
When I served these for our holiday movie night, my youngest tried to trade her popcorn for another muffin pop. These always spark laughter and smiles at our family table.
Required Tools
Mixing bowls, whisk, wooden spoon or spatula, mini muffin tin, paper liners or nonstick spray, wire rack, lollipop sticks
Allergen Information
Contains: Wheat (gluten), milk (dairy), eggs. Pretzel ingredients may include nuts or soy. Always verify every label for allergen safety.
Nutritional Information
Per muffin pop: 120 calories, 5 g total fat, 15 g carbohydrates, 3 g protein
Pin Cheesy Pretzel Chai Pumpkin Muffin Pops are guaranteed to surprise and delight every bite. Enjoy with a cozy drink for a true autumn treat!
Recipe Questions & Answers
- → Can I substitute cheddar with another cheese?
Yes, gouda or gruyère work well, each offering a unique flavor profile for the muffin pops.
- → How do I achieve a spicier flavor?
Add a pinch of cayenne to the batter for more heat, adjusting to personal taste preference.
- → Are these suitable for storing overnight?
They taste best fresh but can be kept in an airtight container up to two days with good results.
- → What makes these pops vegetarian?
They contain dairy and eggs but no meat, making them suitable for lacto-vegetarian diets.
- → How do I prevent muffins from sticking?
Use paper liners or nonstick spray to ensure pops release easily from the muffin tin after baking.
- → Can I serve these with a dip?
Pair muffin pops with sweet cream cheese dip for extra richness and flavor variety at parties.