Save Moist, fluffy muffins blending earthy matcha with sweet pumpkin for a vibrant, healthy treat perfect for breakfast or a snack.
I first baked these for autumn brunches and loved how the matcha and pumpkin flavors created an unexpected harmony everyone enjoyed.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Matcha green tea powder: 1 tbsp
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Pumpkin puree: 1 cup (240 g)
- Non-dairy milk: 3/4 cup (180 ml) (oat, soy, or almond)
- Light oil: 1/2 cup (120 ml) (sunflower or canola)
- Brown sugar or coconut sugar: 3/4 cup (150 g)
- Vanilla extract: 2 tsp
- Apple cider vinegar: 1 tsp
- Vegan chocolate chips or chopped dark chocolate (optional): 1/2 cup (60 g)
- Pumpkin seeds for topping (optional): 1/4 cup (30 g)
Instructions
- Prep muffin tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Combine dry ingredients:
- In a large bowl, whisk together flour, matcha powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients:
- In a separate bowl, combine pumpkin puree, non-dairy milk, oil, sugar, vanilla extract, and apple cider vinegar. Whisk until smooth.
- Combine wet & dry:
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Fold in chocolate:
- Fold in chocolate chips if using.
- Fill muffin cups:
- Divide batter evenly among muffin cups. Sprinkle with pumpkin seeds if desired.
- Bake:
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let cool in tin for 5 minutes, then transfer to wire rack to cool completely.
Save These muffins quickly became a weekend staple for our family breakfasts; even picky eaters went back for seconds.
Notes
For extra warmth, try adding a pinch of ground ginger, or swap some sugar for maple syrup for subtle richness. Store in an airtight container for up to 3 days or freeze to enjoy later.
Required Tools
Gather a muffin tin, mixing bowls, measuring cups and spoons, a whisk, spatula, and wire rack for easy prep and baking.
Allergen Information
Recipe contains wheat (gluten) and may include soy, almonds, or other allergens based on chosen milk and chocolate; always check ingredient labels.
Save Enjoy these matcha pumpkin muffins warm for breakfast, or pack them for a nourishing snack any time of day.
Recipe FAQ Section
- → Can I use gluten-free flour?
Yes, substitute a 1:1 gluten-free blend, but texture may vary slightly. Check that all other ingredients suit your needs.
- → Is the matcha flavor strong?
It offers a subtle earthy hint, balancing the sweetness of pumpkin. Adjust quantity for personal preference.
- → Can I add nuts or seeds?
Pumpkin seeds make a great topping. You can also fold in chopped nuts, as long as dietary restrictions allow.
- → How long do muffins stay fresh?
Store in an airtight container for up to 3 days at room temperature, or freeze for longer storage—up to 1 month.
- → Can I use maple syrup for sweetening?
Yes, swapping part of the sugar for maple syrup brings a different, natural sweetness. Reduce liquid accordingly.
- → What can I use instead of chocolate chips?
Try chopped dark chocolate, dried fruit, or omit entirely for a simple finish. Adjust to your favorite mix-in.