Matcha Pumpkin Chocolate Muffin (Print)
Soft, fusion bites mingle pumpkin, matcha, and chocolate chips for easy vegetarian snacking.
# Ingredients:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup almond flour
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2 tablespoons matcha green tea powder
07 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
08 - 1 cup pumpkin puree
09 - 1/2 cup brown sugar
10 - 1/4 cup vegetable oil
11 - 1/4 cup milk
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 1/2 cup mini chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a mini muffin tin with paper liners or lightly grease with baking spray.
02 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, matcha powder, and cinnamon until evenly blended.
03 - In a large bowl, whisk pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until the mixture is fully smooth.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing to ensure tender bites.
05 - Fold in mini chocolate chips evenly throughout the batter.
06 - Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle extra mini chocolate chips on top if desired.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with minimal crumbs.
08 - Let bites cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- Features a fusion of matcha, pumpkin, and chocolate in one snack
- Easy to make and vegetarian-friendly
02 -
- You can adjust this recipe for gluten-free or vegan diets with simple substitutions
- Each bite contains about 75 calories, making them a lighter snack or dessert option
03 -
- Gently mix batter to keep muffins light and tender
- Top with extra chocolate chips before baking for a pretty finish