What gives these muffins their vibrant green hue?

The matcha green tea powder creates a distinct green color while adding a gentle earthy flavor to the muffins.

Can I substitute pumpkin puree with fresh pumpkin?

Yes, roasted and pureed fresh pumpkin can replace canned pumpkin for a more homemade touch, maintaining moisture.

Chopped walnuts, chocolate chips, or even dried fruit can be stirred into the batter for added texture and taste.

Keep them in an airtight container at room temperature for up to three days, or freeze for longer storage.

These muffins contain eggs and gluten. Nut variations are optional; always check ingredient labels for allergens.

Sprinkle coarse sugar and pumpkin seeds on the batter before baking to elevate the crunch and visual appeal.

Moist, aromatic muffins blending earthy matcha with sweet pumpkin and warm spices, perfect for breakfast or an afternoon treat.

I first baked these rustic matcha pumpkin muffins for a cozy fall gathering and they became an instant favorite with friends and family.

Prepare Oven and Pan:: Preheat 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 flour, matcha powder, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Mix Wet Ingredients:: In a separate bowl, whisk together pumpkin puree, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and well combined.
Combine and Fold:: Add wet ingredients to dry ingredients and gently fold together with a spatula until just combined. Do not overmix, a few lumps are fine.
Fill and Top:: Divide batter evenly among 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 muffins cool in the tin for 5 minutes, then transfer to wire rack to cool completely.

I love sharing these muffins on chilly mornings with my family while sipping tea around the kitchen table.

12-cup muffin tin, paper muffin liners or oil for greasing, mixing bowls, whisk, spatula, measuring cups and spoons, wire cooling rack

Contains eggs, wheat (gluten). May contain nuts if added as a variation. Double-check all ingredient labels for potential allergens.

Calories: 185, Total Fat: 7 g, Carbohydrates: 28 g, Protein: 3 g

Enjoy these muffins fresh or store in an airtight container for a quick, grab-and-go treat throughout the week.

→ What gives these muffins their vibrant green hue?: The matcha green tea powder creates a distinct green color while adding a gentle earthy flavor to the muffins.
→ Can I substitute pumpkin puree with fresh pumpkin?: Yes, roasted and pureed fresh pumpkin can replace canned pumpkin for a more homemade touch, maintaining moisture.
→ Are there any suggested mix-ins for extra flavor?: Chopped walnuts, chocolate chips, or even dried fruit can be stirred into the batter for added texture and taste.
→ How should I store these muffins for freshness?: Keep them in an airtight container at room temperature for up to three days, or freeze for longer storage.
→ What dietary considerations should I keep in mind?: These muffins contain eggs and gluten. Nut variations are optional; always check ingredient labels for allergens.
→ Is there a way to add more crunch to the muffin tops?: Sprinkle coarse sugar and pumpkin seeds on the batter before baking to elevate the crunch and visual appeal.