Save Moist, aromatic muffins blending earthy matcha with sweet pumpkin and warm spices, perfect for breakfast or an afternoon treat.
I first made these rustic matcha pumpkin muffins on a chilly autumn weekend, and their warm aroma filled the kitchen instantly. The unexpected blend of earthy matcha and sweet pumpkin was an instant hit with my family and friends.
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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
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Canned pumpkin puree: 1 cup (240 g)
- Packed light brown sugar: 2/3 cup (130 g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Pure vanilla extract: 1 tsp
- Pumpkin seeds (pepitas): 2 tbsp (optional)
- Coarse sugar: 1 tbsp (optional)
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Instructions
- Prep:
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, matcha powder, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Mix wet ingredients:
- In a separate bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and well combined.
- Combine:
- Add the wet ingredients to the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; a few lumps are fine.
- Fill & top:
- Divide the batter evenly among the muffin cups. Sprinkle with pumpkin seeds and coarse sugar, if using.
- Bake:
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool:
- Let cool in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely.
Save One of my fondest family memories is baking these muffins together during the holidays, letting everyone add their favorite toppings. They become a cozy centerpiece for our breakfasts and snacks.
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Required Tools
You'll need a 12-cup muffin tin, paper liners or oil, mixing bowls, a whisk, spatula, measuring cups and spoons, and a wire cooling rack for this recipe.
Allergen Information
This recipe contains eggs and wheat (gluten). For nut-free muffins, simply omit any added nuts and double-check all ingredient labels before preparing.
Nutritional Information (per muffin)
Each muffin provides approximately 185 calories, 7 g total fat, 28 g carbohydrates, and 3 g protein.
Save 
Enjoy these muffins warm with a cup of tea or coffee. They're perfect for meal prep or sharing with friends!
Recipe FAQ
- → Can I use fresh pumpkin instead of canned?
Yes, you can substitute pureed fresh pumpkin for canned. Ensure it's smooth and not too watery for best results.
- → How do I prevent overmixing?
Gently fold the wet and dry ingredients until just combined. It's fine if the batter remains a bit lumpy.
- → Can I freeze these muffins?
Absolutely. Cool muffins fully, then freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
- → What is a good substitute for matcha powder?
If needed, omit matcha or replace with cocoa powder for a different flavor, though the color and taste will change.
- → Are there ways to add extra texture?
Mix in chocolate chips or chopped walnuts for added texture and flavor, or sprinkle with pumpkin seeds before baking.
- → Can I make these muffins dairy-free?
Yes, use a dairy-free milk like almond or oat and ensure all other ingredients are free of dairy.
