Pin It Tender, moist muffins with earthy matcha, creamy white chocolate, and sweet pumpkin—perfect for breakfast or a cozy treat.
I first made these muffins for a weekend brunch with friends, and everyone raved about the unexpected matcha and pumpkin pairing. They've since become a favorite bake whenever I want to surprise someone with a treat that feels both familiar and new.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Matcha green tea powder: 1 tablespoon
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Pumpkin puree: 1 cup (240 g)
- Granulated sugar: 2/3 cup (130 g)
- Brown sugar, packed: 1/3 cup (70 g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Vanilla extract: 1 teaspoon
- White chocolate chips: 3/4 cup (130 g)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, matcha powder, baking powder, baking soda, salt, and cinnamon until well combined.
- Mix Wet Ingredients:
- In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth.
- Combine Mixtures:
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined; do not overmix.
- Fold in White Chocolate Chips:
- Fold in white chocolate chips.
- Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pin It My family loves eating these muffins fresh out of the oven with a cup of tea on chilly mornings. Their fun green hue and sweet aroma always bring everyone to the kitchen.
Required Tools
Muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack
Allergen Information
Contains wheat (gluten), eggs, and milk. White chocolate may contain soy and traces of nuts.
Nutritional Information
Approximate per muffin: Calories: 235, Total Fat: 10 g, Carbohydrates: 33 g, Protein: 3 g
Pin It Enjoy these muffins fresh or freeze a batch for simple snacks throughout the week.
Recipe FAQs
- → Can I use dark chocolate instead of white chocolate?
Yes, swapping white chocolate for dark chocolate offers a bolder contrast and a less sweet profile.
- → What can I substitute for pumpkin puree?
You may use sweet potato or butternut squash puree for a similar texture and flavor.
- → How do I prevent muffins from becoming dense?
Mix gently and avoid over-stirring the batter to maintain a light, tender crumb.
- → Can these muffins be made ahead?
Yes, they freeze well up to 2 months and can be thawed overnight for fresh texture.
- → Is matcha flavor strong in these muffins?
Matcha adds subtle earthiness and vibrant color but does not overpower pumpkin or chocolate.
- → Are these suitable for vegetarians?
Yes, as all ingredients are plant-based or vegetarian-friendly.