Pin Moist, bite-sized muffins combining earthy matcha, sweet pumpkin, and rich chocolate chips for a unique, delightful treat perfect for snacking or dessert.
I first made these matcha pumpkin chocolate muffin bites for my family who love trying new flavors. The subtle matcha pairs surprisingly well with sweet pumpkin and bits of chocolate, creating a fun treat that disappears quickly at gatherings.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Almond flour: 1/2 cup (60 g)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Matcha green tea powder: 2 tbsp
- Ground cinnamon: 1/2 tsp
- Pumpkin puree: 1 cup (225 g)
- Brown sugar: 1/2 cup (100 g)
- Vegetable oil: 1/4 cup (60 ml)
- Milk: 1/4 cup (60 ml) (dairy or plant-based)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Mini chocolate chips: 1/2 cup (85 g) plus extra for topping, optional
Instructions
- Prepare the pan:
- Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- Whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, matcha powder, and cinnamon until well combined.
- Mix wet ingredients:
- Whisk pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until smooth.
- Combine mixtures:
- Add dry ingredients to wet mixture and stir gently until just combined. Do not overmix.
- Add chocolate chips:
- Fold in the mini chocolate chips.
- Fill muffin tin:
- Divide batter evenly among mini muffin cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top if desired.
- Bake:
- Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool:
- Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Pin My kids love helping sprinkle chocolate chips on top and sneaking a muffin or two while they cool—it's become a favorite weekend baking activity for us.
Required Tools
Mini muffin tin, mixing bowls, whisk, measuring cups and spoons, rubber spatula, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, tree nuts (almond flour), dairy (if using cow's milk or regular chocolate chips). Plant-based options can reduce allergens—always check your ingredient labels.
Nutritional Information
Per muffin bite: 75 calories, 3.5 g fat, 10 g carbohydrates, 1.5 g protein
Pin Try these muffin bites fresh or freeze for quick snacks—your family will be asking for them again and again.
Recipe FAQ
- → Can I use regular chocolate chips instead of mini?
Yes, regular chocolate chips work; simply chop them for more even distribution in each bite.
- → How do I make these dairy-free?
Choose plant-based milk and ensure your chocolate chips are dairy-free for a fully dairy-free version.
- → Are these suitable for gluten-free diets?
Substitute gluten-free flour for all-purpose flour and confirm all other ingredients are certified gluten-free.
- → What’s the best way to store muffin bites?
Keep them in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- → Can I freeze these for later consumption?
Yes, freeze cooled bites in a single layer, then transfer to a bag. Thaw at room temperature before serving.
- → How can I make these vegan?
Replace eggs with flax eggs, use plant-based milk, and choose dairy-free chocolate chips for a vegan batch.