# Components:
→ Muffin Dough
01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/2 cup cold unsalted butter, cubed
10 - 1 cup pumpkin puree (not pumpkin pie filling)
11 - 2 large eggs
12 - 1/4 cup pure maple syrup
13 - 2 tablespoons bourbon
14 - 1 teaspoon pure vanilla extract
→ Flaky Layer Coating
15 - 1 sheet ready-made puff pastry, thawed
16 - 2 tablespoons melted butter
→ Maple Bourbon Glaze
17 - 1 cup powdered sugar
18 - 2 tablespoons pure maple syrup
19 - 1 tablespoon bourbon
20 - 1–2 tablespoons milk, as needed
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until uniformly blended.
03 - Cut in cold butter using a pastry cutter or fork until the mixture forms coarse crumbs.
04 - In a separate bowl, blend pumpkin puree, eggs, maple syrup, bourbon, and vanilla extract until smooth.
05 - Fold wet ingredients into the dry mixture gently, ensuring even incorporation but avoiding overmixing.
06 - Portion dough into balls approximately 2 tablespoons each, rolling gently to shape.
07 - Cut puff pastry into strips. Wrap each dough ball with a strip, overlapping slightly to create a flaky exterior. Brush the surface with melted butter.
08 - Position balls on the prepared baking sheet, spaced at least 1 inch apart. Bake for 16–18 minutes until golden brown and puffed.
09 - While baking, whisk powdered sugar, maple syrup, bourbon, and sufficient milk to achieve a thick yet pourable glaze.
10 - Allow baked muffin balls to cool for 5 minutes. Drizzle or dip in maple bourbon glaze prior to serving.
