Matcha Pumpkin Scone Muffins (Printable)

Earthy matcha blends with sweet pumpkin in tender muffins topped with vanilla glaze for a fusion breakfast treat.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon matcha powder (culinary grade)
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup granulated sugar

→ Wet Ingredients

07 - 1 cup pumpkin purée (unsweetened)
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/3 cup unsalted butter, melted and cooled
11 - 1 teaspoon vanilla extract

→ Optional Glaze

12 - 1/2 cup powdered sugar
13 - 1 tablespoon milk
14 - 1/4 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together all-purpose flour, matcha powder, baking powder, baking soda, salt, and granulated sugar until evenly combined.
03 - In a separate bowl, whisk pumpkin purée, eggs, whole milk, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredient mixture into the dry component bowl. Gently fold together with a spatula just until fully incorporated. Avoid overmixing to ensure optimal texture.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before applying glaze.
07 - For the optional glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over cooled muffins prior to serving.

# Expert Advice:

01 -
  • Moist and tender muffin texture
  • Fusion of Japanese matcha and classic pumpkin flavor
02 -
  • These muffins freeze well in an airtight container for up to 2 months
  • For vegan muffins, substitute eggs with flax eggs, and use plant-based milk and butter
03 -
  • Do not overmix the batter to keep muffins tender
  • Let muffins cool completely before glazing to prevent melting

Go Back