Save Tender, moist muffins with earthy matcha, creamy white chocolate, and sweet pumpkin—perfect for breakfast or a cozy treat.
The first time I tried these muffins, I was amazed at how naturally the matcha and pumpkin flavors complemented each other. The addition of white chocolate adds a delightful creamy sweetness that makes them irresistible at any time of day.
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.
- Add white chocolate chips:
- Fold in white chocolate chips.
- Divide batter:
- 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.
Save Enjoying a warm muffin with family on a slow autumn morning makes this recipe extra special. Sharing these with my kids always brings out smiles and requests for seconds.
Required Tools
Muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, and a wire rack are all you need for this recipe.
Allergen Information
This recipe contains wheat (gluten), eggs, and milk (from chocolate and milk). Always check labels on white chocolate for possible soy or nut traces if allergies are a concern.
Nutritional Information
Each muffin has approximately 235 calories, 10 g total fat, 33 g carbohydrates, and 3 g protein.
Save Bake a batch and savor the cozy flavors—these muffins are sure to become a fall favorite. Perfect with tea or coffee.
Recipe FAQ
- → Can I replace white chocolate chips with dark chocolate?
Yes, swapping white chocolate for dark chocolate adds a richer contrast to the matcha and pumpkin flavors.
- → How can I enhance the spice in these muffins?
Try adding a pinch of ginger or nutmeg along with the cinnamon for extra warmth and complexity.
- → Are there tips for achieving fluffy muffins?
Mix the wet and dry ingredients gently and avoid overmixing to ensure a tender, airy texture.
- → Can I use fresh pumpkin instead of canned puree?
Fresh pumpkin puree works well; just be sure it's smooth and not too watery for best results.
- → How do I store these muffins?
Keep them in an airtight container at room temperature for a few days, or freeze for up to two months.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, including the matcha and white chocolate chips.