# 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
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly blended.
03 - Add cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk pumpkin puree, eggs, pure maple syrup, bourbon, and vanilla extract until smooth and uniform.
05 - Pour wet mixture into dry ingredients. Gently fold until just combined, avoiding overmixing to preserve tenderness.
06 - Using approximately 2 tablespoons per ball, roll dough by hand into small, uniform spheres.
07 - Cut thawed puff pastry sheet into strips. Carefully wrap each dough ball with a pastry strip, overlapping slightly to form a sealed, flaky exterior. Brush each mufffin ball with melted butter using a pastry brush.
08 - Place wrapped balls onto the prepared baking sheet, spacing each at least 1 inch apart for even baking. Bake for 16–18 minutes, or until golden and puffed.
09 - While baking, whisk together powdered sugar, maple syrup, bourbon, and enough milk to form a thick but pourable glaze.
10 - Allow muffin balls to cool for 5 minutes. Drizzle or dip each in glaze and serve warm.
