Matcha Pumpkin Muffins
Matcha Pumpkin Muffins are bakery-style treats that combine earthy matcha green tea with cozy pumpkin spice for a soft, fluffy bite perfect for fall mornings or snack time. Warm from the oven, they fill your kitchen with the scent of cinnamon and cloves and offer a tender crumb with creamy pockets from melty white chocolate chips.
Whenever I bake these, I’m instantly taken back to afternoons spent in my mom’s kitchen, swirling pumpkin into batter while crisp leaves danced outside our window.
What makes these muffins shine is their not-too-sweet balance, striking color, and nourishing ingredients for a comfort bake that’s as beautiful as it is simple. You’re about to discover a muffin that feels like a hug let’s get baking and make some kitchen magic together.
Why You’ll Love These Cozy Muffins
- Bakery-Style Softness: Each Matcha Pumpkin Muffin is stunningly fluffy, with a dreamy crumb that practically melts between your fingers just like the ones behind bakery glass.
- Enchanting Flavors & Color: You’ll catch whiffs of comforting pumpkin spice the moment they come out of the oven, and that gorgeous pale green crumb (thanks to real matcha!) makes every bite cozy and beautiful.
- Not-Too-Sweet & Homey: These muffins hit that perfect sweet spot gently sweet but not cloying, making them ideal for lingering weekend mornings or quiet afternoons with a hot cup of tea.
- Nourishing Nostalgia: The blend of earthy matcha and spiced pumpkin feels both fresh and deeply nostalgic, delivering a dose of comfort with a little nourishing twist.
Ingredients You’ll Need
- All-purpose flour
The base for soft, bakery-style muffins. You can also use a good 1:1 gluten-free blend if needed. - Matcha green tea powder (culinary grade)
For a fresh, earthy green color and subtle, grassy notes. Be sure to use quality matcha for the best flavor and hue. - Pumpkin pie spice
Infuses each bite with cozy cinnamon, nutmeg, and cloves like a warm hug from your favorite fall candle. - Baking soda & baking powder
These pantry staples help the muffins rise tall and stay light. - Light brown sugar and granulated sugar
The mix makes for a tender crumb with rich, caramel-y undertones. - Canned pumpkin puree
Pure pumpkin (not pie filling) gives plush moisture, a pretty orange swirl, and faint nuttiness. - Eggs
They help bind everything together for that perfect muffin structure. - Vegetable oil or melted coconut oil
Keeps every bite moist—choose coconut oil for a touch of natural sweetness. - Vanilla extract
Adds warmth and rounds out the matcha and spice. - Milk (dairy or plant-based)
Either works! Almond, oat, or regular milk all do the trick. - White chocolate chips
For gooey, melty bits in every bite plus extra if you want a sweet topping. - Optional: crumb topping or white chocolate drizzle
Sprinkle or swirl on top for that irresistible bakery look and extra flavor.
How to Make Matcha Pumpkin Muffins
- Mix your dry base
In a large bowl, whisk together the flour, matcha, pumpkin pie spice, baking soda, baking powder, and salt. Take a moment the color should turn softly green, and the scent of matcha and spices is instantly comforting. - Whisk the wet ingredients
Grab another bowl and whisk together the pumpkin puree, eggs, both sugars, oil, vanilla, and milk. The mixture will look creamy and golden-orange, almost like a fall sunset. - Combine gently
Slowly add the dry ingredients to the wet, stirring just until the last streak of flour disappears. It’s okay if the batter isn’t perfectly smooth. Fold in the white chocolate chips for pops of creamy sweetness.
- Fill and top your tins
Scoop the batter into lined muffin cups. Sprinkle a few more white chocolate chips on top, or load up with your favorite crumb topping if you’re feeling fancy. - Bake to golden perfection
Slide into the oven until the muffins crown and their tops feel springy. Let cool for a bit before adding a sweet drizzle. For another fall bakery classic, try my Almond Butter Double Chocolate Pumpkin Muffins.
Tips for the Best Results
- Choose oil for extra-moist crumbs: For the fluffiest texture, use a neutral oil instead of butter this keeps your muffins soft and tender, especially after a day or two on the counter.
- Opt for good pumpkin puree: Fresh, high-quality pumpkin puree (not pumpkin pie filling) makes all the difference. Spoon it in gently overmixing leads to dense, gummy muffins.
- Let them cool in the pan first: Allow muffins to sit in the tin for a few minutes before moving to a rack. This gentle pause helps set their shape and prevents soggy bottoms.
- Check doneness by color and bounce: Muffins are ready when their tops spring back to a gentle touch and the edges look golden (not wet or sticky).
- Store with a paper towel: Keep leftovers in an airtight container with a paper towel underneath they’ll stay fresh and never soggy!
Variations & Flavor Swaps
White Chocolate or Toasted Pecans: Fold in extra white chocolate chips for gooey pockets of sweetness or add toasted pecan pieces for a buttery crunch in every bite. Both create delicious contrasts with the earthy matcha and pumpkin.
Cream Cheese Swirl: For a bakery-style upgrade, swirl softened cream cheese (lightly sweetened) into the muffin batter before baking. It turns every bite into a creamy, tangy treat total fall magic.
Gluten-Free & Vegan Friendly: Swap the flour for a high-quality gluten-free blend and use flax eggs or your favorite egg replacer. Choose a non-dairy milk and coconut oil for a fully plant-based version.
Extra Cozy Spices: Amp up the pumpkin pie spice, or add a pinch of cardamom or ginger for extra warmth. Try swapping the pumpkin with butternut squash puree for a slightly nuttier flavor.
Love creative pumpkin baking? Peek at these Pumpkin Chocolate Chip Cookies or try Pumpkin Cranberry Scones for even more inspiration!
How to Store Leftovers
- Fridge Freshness: Store your Matcha Pumpkin Muffins in an airtight container at room temperature for one day, or pop them in the fridge for up to four days to keep that tender crumb just-right.
- Freezer Magic: Freeze cooled muffins in a single layer on a sheet pan, then transfer to a zip-top bag or freezer-safe container. They’re happy in the freezer for up to two months.
- Gentle Thawing: Thaw overnight in the fridge or give a muffin a quick zap in the microwave for that warm-from-the-oven feel.
- Avoiding Sogginess: Line containers with a paper towel, and make sure muffins are fully cooled before sealing to prevent excess moisture.
- Reheating Tip: Warm in the oven to revive their bakery-style softness! Want more cozy ideas? See my Buttermilk Pumpkin Waffles for another freezer-friendly treat.
Serving Suggestions
- Coffee Break Magic: Pair these cozy Matcha Pumpkin Muffins with your favorite latte or a steamy mug of chai for a mid-morning pick-me-up that feels extra special.
- Brunch Board Centerpiece: Add them alongside fresh fruit, honey butter, and a sprinkle of white chocolate chips for a seasonal brunch spread your friends will swoon over.
- Snuggly Breakfasts: Serve warm from the oven with a pat of salted butter for a comforting start to chilly fall mornings.
- Afternoon Treat: Enjoy one with crisp apple slices and a drizzle of honey as a quick, nourishing snack bonus points if you sneak in a second muffin!
- Treat Swap: For a fun twist, serve with Pumpkin Brownies or a slice of Pumpkin Cheesecake Swirl Cobbler at your next cozy get-together.
- Muffin Medley: Mix and match with Apple Muffins to round out any breakfast buffet.
Matcha Pumpkin Muffins
Ingredients
Equipment
Method
- In a bowl, combine flour, matcha, pumpkin pie spice, baking soda, baking powder, and salt.
- In another bowl, whisk pumpkin puree, eggs, sugars, oil, vanilla, and milk.
- Slowly mix the dry ingredients into the wet mixture until just combined. Fold in the white chocolate chips.
- Scoop into a lined muffin tin. Add extra white chocolate chips or crumb topping.
- Bake at 350°F (175°C) for 20–22 minutes or until a toothpick comes out clean. Cool slightly, then drizzle with melted white chocolate if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make Matcha Pumpkin Muffins without white chocolate chips?
Absolutely! If you prefer, you can skip the white chocolate chips or swap in toasted pecans for a buttery crunch. The muffins will still be tender, gently sweet, and filled with pumpkin-spice warmth just with a little less gooey sweetness in each bite.
How do I get that soft, fluffy muffin texture every time?
Here’s the secret: use a neutral oil and be gentle when mixing the batter. Stir just until combined no more. Letting the muffins cool in the pan for a few minutes also helps them set up perfectly, so you get bakery-style softness in every bite.
Can I prepare the batter ahead and bake later?
You sure can! Mix the dry and wet ingredients separately, then stash each in the fridge overnight. In the morning, combine and bake fresh for the coziest results. It’s a morning shortcut that lets you wake up to bakery-level muffins, warm and fragrant.
What’s the best way to reheat leftover muffins?
To bring back that just-baked magic, warm a muffin in the oven for a few minutes at 300°F, or give it a short spin in the microwave. Your kitchen will fill with pumpkin and spice like a cozy, autumn hug with every bite.
