Matcha Pumpkin Chocolate Muffin (Printer View)
Soft mini bites blend matcha, pumpkin, and chocolate for a moist, flavor-packed dessert or snack.
# What you'll need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup almond flour
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2 tablespoons matcha green tea powder
07 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
08 - 1 cup pumpkin puree
09 - 1/2 cup brown sugar
10 - 1/4 cup vegetable oil
11 - 1/4 cup milk
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 1/2 cup mini chocolate chips
15 - Additional mini chocolate chips for topping (optional)
# Method:
01 - Preheat oven to 350°F. Line a mini muffin tin with paper liners or lightly grease with baking spray.
02 - Whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, matcha powder, and cinnamon in a medium bowl until evenly blended.
03 - In a large bowl, whisk pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until fully smooth.
04 - Add the dry mixture into the wet ingredients and stir gently with a spatula until just combined. Do not overmix.
05 - Fold mini chocolate chips into the batter.
06 - Divide batter among muffin cups, filling each about three-quarters full. Sprinkle extra chocolate chips on top if desired.
07 - Bake for 16–18 minutes, or until a toothpick inserted in the center emerges clean or with a few moist crumbs.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack until completely cooled.
# Expert Advice:
01 -
- Unique fusion of flavors
- Perfect for snacking or dessert
02 -
- You can make them gluten-free by using a 1:1 gluten-free flour blend.
- For vegan bites, use flax eggs and dairy-free chips plus plant-based milk.
03 -
- Do not overmix batter to keep muffins soft.
- Store leftovers in an airtight container for up to 3 days.