# 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
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 to 2 tablespoons milk, as needed
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly blended.
03 - Cut cold unsalted butter into dry mixture using a pastry cutter or fingertips until fine crumbs form.
04 - In a separate bowl, thoroughly combine pumpkin puree, eggs, maple syrup, bourbon, and vanilla extract until smooth.
05 - Gently fold wet mixture into dry ingredients just until incorporated. Avoid overmixing to maintain a tender crumb.
06 - Portion dough into balls, each about 2 tablespoons, and set aside.
07 - Slice puff pastry into strips. Wrap each ball with pastry, overlapping edges to ensure coverage. Lightly brush each with melted butter.
08 - Arrange wrapped balls spaced 1 inch apart on the prepared baking sheet. Bake for 16 to 18 minutes or until golden brown and puffed.
09 - While baking, whisk powdered sugar, maple syrup, bourbon, and just enough milk to achieve a thick yet pourable glaze.
10 - Allow muffin balls to cool 5 minutes. Drizzle or dip each in maple bourbon glaze before serving.
