Matcha white chocolate pumpkin

These matcha white chocolate pumpkin muffins blend earthy green tea with the cozy warmth of pumpkin and cinnamon for a unique treat that feels both refreshing and comforting. They are perfect for fall mornings or as a sweet snack to brighten up any day. The soft crumb and subtle sweetness from the white chocolate make these muffins a delightful swap from your usual baked goods.

I first baked these when I wanted a twist on my usual pumpkin muffins and was amazed at how well the matcha mellowed the richness of the pumpkin. Friends and family quickly asked me to make them again and again.

Ingredients

• Two cups all-purpose flour: helps give the muffins structure use fresh flour for the best rise
• One tablespoon matcha green tea powder: brings a vibrant color and antioxidant boost choose a high-quality, finely ground matcha for best flavor
• One teaspoon baking powder: ensures a light and fluffy texture by helping the muffins rise
• Half teaspoon baking soda: adds lift and neutralizes acidity
• Half teaspoon salt: enhances all the flavors and balances sweetness
• One teaspoon ground cinnamon: adds warmth and pairs beautifully with pumpkin
• One cup pumpkin puree: brings moisture and that quintessential autumn flavor use pure pumpkin without added spices or sugar
• Two-thirds cup granulated sugar and one-third cup packed brown sugar: combine for sweetness with a touch of molasses depth
• Two large eggs: provide richness and help bind the ingredients together
• Half cup vegetable oil: keeps the muffins moist without overpowering other flavors
• Quarter cup milk: smooths the batter and adds tenderness
• One teaspoon vanilla extract: gives a subtle aromatic lift
• Three-quarters cup white chocolate chips: offer pockets of creamy sweetness in every bite look for good quality chips that hold their shape while baking

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin by either lining it with paper liners or greasing each cup lightly so the muffins pop out easily after baking.

Mix Dry Ingredients:

In a large bowl, whisk the all-purpose flour, matcha green tea powder, baking powder, baking soda, salt, and ground cinnamon together until they form a uniform mixture without any clumps.

Combine Wet Ingredients:

In a separate bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract. Keep mixing until the blend is smooth and everything is thoroughly combined.

Combine Wet and Dry:

Pour the wet ingredients into the bowl with the dry and stir carefully with a spatula until just combined. Avoid overmixing as this can make the muffins dense rather than light and fluffy.

Add White Chocolate Chips:

Fold in the white chocolate chips evenly throughout the batter so each muffin will have a nice balance of soft batter and chocolate pockets.

Fill Muffin Cups:

Spoon the batter into the prepared muffin tin, filling each about three-quarters full. This helps them bake evenly and rise nicely without overflowing.

Bake Muffins:

Place the tin in the preheated oven and bake for 20 to 22 minutes. Test doneness by inserting a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs attached.

Cool and Serve:

Let the muffins cool in the pan for five minutes to set up, then transfer them onto a wire rack to cool completely before serving so the texture finishes firming up.

I always enjoy how the matcha’s vibrant green peeks through the pumpkin orange in these muffins. One chilly autumn afternoon, my kids helped me bake them and wore big smiles watching the batter turn colors. This recipe has since become our seasonal favorite.

Storage Tips

Store leftover muffins in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, wrap them individually in plastic wrap and freeze for up to two months. To enjoy after freezing, thaw them at room temperature or warm briefly in the microwave.

Ingredient Substitutions

If you don’t have matcha powder, you could try using green tea powder but note the flavor will be milder. For a dairy-free version substitute the milk with almond or oat milk. Coconut oil is a good alternative to vegetable oil if you want a slight tropical note in your muffins.

Serving Suggestions

These muffins are great on their own but also pair beautifully with a dollop of whipped cream or a smear of cream cheese for extra indulgence. Serve with a cup of chai or your favorite coffee for a cozy autumn treat.

These muffins combine the perfect balance of flavors and textures to brighten your fall mornings and snacks. Enjoy the unique twist matcha brings to your classic pumpkin muffin.

FAQs about Recipes

→ What role does matcha powder play in the muffins?

Matcha adds a subtle earthy flavor and a vibrant green hue, balancing the sweetness of white chocolate and pumpkin.

→ Can I substitute the white chocolate chips?

Yes, alternatives like milk chocolate or dried fruits can be used to vary the sweetness and texture.

→ How do I prevent overmixing the batter?

Stir the wet and dry ingredients just until combined to keep muffins tender and avoid toughness.

→ What does the pumpkin puree contribute?

Pumpkin puree adds moisture and a natural sweetness, creating a soft, rich crumb and autumnal flavor.

→ Is there a preferred baking temperature and time?

Baking at 350°F (175°C) for 20-22 minutes yields well-risen, evenly baked muffins with a golden top.