Matcha Pumpkin Scone Muffins (Print Version)

Moist, fusion-style muffins brimming with matcha and pumpkin, finished with a sweet glaze. Perfect for mornings.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon matcha powder (culinary grade)
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup granulated sugar

→ Wet Ingredients

07 - 1 cup pumpkin purée (unsweetened)
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/3 cup unsalted butter, melted and cooled
11 - 1 teaspoon vanilla extract

→ Optional Glaze

12 - 1/2 cup powdered sugar
13 - 1 tablespoon milk
14 - 1/4 teaspoon vanilla extract

# Steps to Follow:

01 - Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners or grease each well lightly.
02 - Whisk flour, matcha powder, baking powder, baking soda, salt, and granulated sugar together in a large mixing bowl until homogenous.
03 - In a separate bowl, whisk pumpkin purée, eggs, whole milk, melted butter, and vanilla extract until uniform.
04 - Gently fold wet mixture into dry ingredients using a spatula until just incorporated. Do not overmix to maintain tenderness.
05 - Evenly distribute batter among the muffin tin, filling each cavity about three-quarters full.
06 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool fully.
08 - In a small bowl, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over cooled muffins prior to serving.

# Additional Tips::

01 -
  • Uses everyday baking staples plus a splash of matcha for a unique flavor twist
  • Ready in under an hour with minimal fuss
  • Perfectly moist crumb with a subtle earthiness from matcha and natural sweetness from pumpkin
  • Doubles as breakfast or dessert and is loved by adults and kids alike
02 -
  • Naturally colored with no artificial dyes
  • Pumpkin provides vitamins and fiber
  • Stays moist for days and is freezer friendly
03 -
  • Do not overmix once you combine wet and dry Ingredients or you will lose that tender crumb
  • Use room temperature Ingredients for the best texture in your muffins
  • If your matcha is very clumpy, sift it directly into the flour to ensure even color

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