Pin it Moist, fluffy muffins blending earthy matcha with sweet pumpkin for a vibrant, healthy treat perfect for breakfast or a snack.
I first baked these muffins for a cozy fall brunch. Their bright green hue and warm pumpkin aroma drew everyone to the table.
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Ingredients
- All-purpose flour: 2 cups (250 g)
- Matcha green tea powder: 1 tbsp
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Fine sea salt: ½ tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: ¼ tsp
- Pumpkin puree: 1 cup (240 g)
- Non-dairy milk: ¾ cup (180 ml) (oat, soy, or almond)
- Light oil: ½ cup (120 ml) (sunflower or canola)
- Brown sugar or coconut sugar: ¾ cup (150 g)
- Vanilla extract: 2 tsp
- Apple cider vinegar: 1 tsp
- Vegan chocolate chips or chopped dark chocolate: ½ cup (60 g) (optional)
- Pumpkin seeds for topping: ¼ cup (30 g) (optional)
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Instructions
- Prepare muffin tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a large bowl, whisk together flour, matcha powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Blend wet ingredients:
- In a separate bowl, combine pumpkin puree, non-dairy milk, oil, sugar, vanilla extract, and apple cider vinegar. Whisk until smooth.
- Combine mixtures:
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Stir in add-ins:
- Fold in chocolate chips if using.
- Fill muffin cups:
- Divide the batter evenly among the muffin cups. Sprinkle with pumpkin seeds if desired.
- Bake:
- Bake for 22–25 minutes, until a toothpick inserted in the center comes out clean.
- Cool:
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Pin it My kids love decorating their muffins with pumpkin seeds before baking, making this a fun and tasty family baking project.
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Flavor Variations
Add a pinch of ground ginger for extra warmth or swap half the sugar for maple syrup for a rich, nuanced sweetness.
Serving Suggestions
Enjoy warm with vegan butter or alongside your favorite morning latte for a nourishing breakfast treat.
Nutrition Info
Estimated per muffin: 185 calories, 6 g total fat, 30 g carbs, 3 g protein.
Pin it 
Make a batch on Sunday to enjoy quick, wholesome snacks all week. These muffins taste even better the next day.
Recipe Questions & Answers
- → Can I use gluten-free flour?
Yes, substitute a gluten-free blend for all-purpose flour to make the muffins suitable for gluten sensitivity. Adjust liquid if needed.
- → Which non-dairy milk works best?
Oat, soy, or almond milk are great choices. Opt for unsweetened versions to keep the sweetness balanced.
- → How do I know when the muffins are done?
Insert a toothpick into the center; it should come out clean or with tiny crumbs, not wet batter.
- → Can I add extras to the batter?
Certainly! Vegan chocolate chips, chopped nuts, or dried fruit are tasty options.
- → How should I store these muffins?
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
- → Are these muffins suitable for breakfast?
Absolutely. Their fluffy texture and balanced sweetness make them perfect for breakfast or snacks.
