Save to Pinterest Tender, moist muffins blending earthy matcha with sweet pumpkin, topped with a light vanilla glaze. A unique twist on classic scones and muffins, perfect for breakfast or an afternoon treat.
I first made these muffins for a cozy weekend brunch, and they became an instant hit with my family. Combining matcha and pumpkin gives a subtle earthiness and a natural sweetness that stands out.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Matcha powder (culinary grade): 1 tbsp
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Granulated sugar: 1/2 cup (100 g)
- Pumpkin purée (unsweetened): 1 cup (240 g)
- Eggs: 2 large
- Whole milk: 1/2 cup (120 ml)
- Unsalted butter, melted and cooled: 1/3 cup (75 g)
- Vanilla extract: 1 tsp
- Powdered sugar: 1/2 cup (60 g) (for optional glaze)
- Milk: 1 tbsp (for optional glaze)
- Vanilla extract: 1/4 tsp (for optional glaze)
Instructions
- Prepare muffin tin:
- Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
- Combine dry ingredients:
- In a large bowl, whisk together the flour, matcha powder, baking powder, baking soda, salt, and sugar until well combined.
- Mix wet ingredients:
- In a separate bowl, whisk together pumpkin purée, eggs, milk, melted butter, and vanilla extract.
- Mix batter:
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined, do not overmix.
- Fill muffin cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze (optional):
- Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins before serving.
Save to Pinterest Sharing these muffins has become a sweet family tradition, and we enjoy them even more on rainy weekend mornings when everyone gathers in the kitchen.
Variations
Add 1/2 cup chocolate chips or chopped nuts to the batter for extra texture and flavor.
Allergen Information
Contains wheat (gluten), milk, eggs, butter. May contain traces of nuts if ingredients are processed in a shared facility, always check packaging for potential allergens.
Nutrition
Per muffin: 180 calories, 6 g total fat, 28 g carbohydrates, 3 g protein.
Save to Pinterest Enjoy these muffins with tea or coffee for a comforting treat. Their vibrant color and flavor make every bite memorable.
Recipe Questions & Answers
- → Can I substitute the matcha powder?
Yes, you can replace matcha with cocoa powder for a different flavor, but it will lose the green tea essence.
- → How do I make these muffins vegan?
Swap eggs for flax eggs, and use plant-based milk and butter to achieve a vegan version.
- → What’s the best way to store these muffins?
Store in an airtight container at room temperature for 2 days or freeze for up to 2 months.
- → Can I add mix-ins like nuts or chocolate chips?
Absolutely! Add 1/2 cup chocolate chips or chopped nuts to the batter for added texture and flavor.
- → Is the glaze necessary?
The glaze adds sweetness, but you can skip it for a less sweet muffin or substitute lemon juice for a tangy finish.
- → Are these muffins suitable for those with gluten allergies?
No, the use of all-purpose flour means they contain gluten. Look for gluten-free alternatives if needed.