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Matcha White Chocolate Pumpkin Muffins

Indulgent Matcha White Chocolate Pumpkin Muffins to Savor

These Matcha White Chocolate Pumpkin Muffins combine earthy matcha, warm pumpkin, and sweet white chocolate for a delightful treat in under 40 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Drinks
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Ingredients
  

For the Muffins

  • 2 cups all-purpose flour A versatile base that gives structure to the muffins.
  • 1 tablespoon matcha green tea powder Adds a pop of color and a hint of earthiness.
  • 1 teaspoon baking powder Essential for helping your muffins rise.
  • 0.5 teaspoon baking soda Works alongside the baking powder for texture.
  • 0.5 teaspoon salt Balances sweetness and enhances flavors.
  • 1 teaspoon ground cinnamon Infuses a warm, cozy aroma.
  • 1 cup pumpkin puree Moisturizes the batter with seasonal flavors.
  • 0.67 cup granulated sugar Sweetens the muffins.
  • 0.33 cup brown sugar Adds moisture and a rich flavor.
  • 2 large eggs Binds ingredients and contributes to structure.
  • 0.5 cup vegetable oil Keeps muffins moist.
  • 0.25 cup milk Provides moisture.
  • 1 teaspoon vanilla extract Enhances flavors.
  • 0.75 cup white chocolate chips Sweet bursts complement matcha and pumpkin.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease each cup.
  • In a large bowl, whisk together the flour, matcha powder, baking powder, baking soda, salt, and cinnamon.
  • In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
  • Pour the wet mixture into the dry ingredients and stir gently until just combined.
  • Fold in the white chocolate chips until evenly distributed without overmixing.
  • Divide the batter into muffin cups, filling each about three-quarters full.
  • Bake for 20 to 22 minutes until a toothpick comes out clean.
  • Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Avoid overmixing to keep muffins tender. Use fresh leavening agents for best results.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin C: 2mgCalcium: 5mgIron: 5mg
Keyword baking, fall, matcha, muffins, pumpkin, white chocolate
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