Save It Moist, tender muffins infused with earthy matcha and sweet pumpkin, finished with a crisp, buttery streusel topping—a delightful treat for breakfast or snack.
I first baked these matcha pumpkin muffins for a weekend brunch and they instantly became a new favorite—the green tint and warm spices make them memorable and fun to share.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g) for muffins, plus 1/2 cup (65 g) for streusel topping
- Matcha green tea powder: 1 tbsp for earthy flavor and green color
- Baking powder: 1 tsp for rise
- Baking soda: 1/2 tsp for additional lift
- Salt: 1/2 tsp for muffins, pinch for streusel
- Ground cinnamon: 1 tsp for muffins, 1/2 tsp for streusel
- Ground ginger: 1/2 tsp for warmth
- Ground nutmeg: 1/4 tsp for depth
- Canned pumpkin purée: 1 cup (210 g) for moisture and flavor
- Granulated sugar: 2/3 cup (135 g) for muffins
- Light brown sugar, packed: 1/3 cup (70 g) for muffins, 1/3 cup (70 g) for streusel
- Eggs: 2 large for structure
- Vegetable oil: 1/2 cup (120 ml) for moisture
- Milk (dairy or plant-based): 1/4 cup (60 ml) for batter
- Pure vanilla extract: 1 tsp for aroma
- Unsalted butter, cold and cubed: 1/4 cup (55 g) for streusel
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Make the streusel:
- In a bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until coarse crumbs form. Refrigerate streusel until needed.
- Mix dry ingredients:
- Whisk flour, matcha, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
- Mix wet ingredients:
- Whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla in a large bowl until smooth.
- Combine batter:
- Fold dry ingredients into wet until just combined. Do not overmix.
- Fill muffin cups:
- Divide batter evenly, filling each cup about 3/4 full.
- Add streusel:
- Sprinkle streusel topping generously over all muffins.
- Bake:
- Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.
- Cool:
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Save It These muffins are always a request at family tea time—my kids love the crunchy streusel, and the subtle matcha flavor is a unique twist everyone talks about.
Required Tools
You’ll need a standard 12-cup muffin tin, paper liners if you like, mixing bowls, a whisk, a pastry cutter or fork for the streusel, and a cooling rack for best results.
Allergen Information
Contains wheat (gluten), eggs, and dairy if using regular milk and butter. Use plant-based substitutes for a dairy-free version and always check product labels for hidden allergens.
Nutritional Information
Each muffin has about 235 calories, 10 g of fat, 34 g of carbohydrates, and 3 g of protein
Save It Enjoy a warm muffin with tea or coffee—the flavors deepen as they cool, making them even more delicious the next day.
Recipe FAQs
- → What does matcha add to the muffin flavor?
Matcha brings a delicate earthy note and subtle bitterness, balancing the sweetness of pumpkin and streusel.
- → Can I use sweet potato instead of pumpkin?
Yes, you can swap pumpkin purée for sweet potato purée for a similar texture and slightly different flavor.
- → How can I make these muffins dairy-free?
Use plant-based milk and vegan butter in the streusel to keep these muffins dairy-free without compromising taste.
- → What’s the best way to achieve a tender crumb?
Fold the batter gently and avoid overmixing to maintain moistness and prevent dense muffins.
- → Should I add nuts to the streusel topping?
Adding chopped pecans or walnuts to the streusel brings extra crunch and flavor complexity to the topping.
- → Can these muffins be frozen for later?
Yes, cool completely, then freeze in an airtight container. Thaw and rewarm for fresh flavor and texture.