Vegan Matcha Pumpkin Muffins

Moist and fluffy with a beautiful green hue and bursts of pumpkin sweetness these vegan matcha pumpkin muffins make snacking or breakfast feel special without much effort. They are a creative way to blend cozy fall flavors with the earthy depth of green tea and the convenience of everyday pantry ingredients.

My first batch disappeared in a single morning and my family now requests them for Sunday brunch and as a lunchbox treat. Even friends who are matcha skeptics end up loving these because the pumpkin makes everything mellow and inviting.

Ingredients

• All purpose flour: creates the perfect crumb prioritized for lightness and structure in every bite
• Matcha powder: brings a unique earthy vibrance and beautiful color use a culinary grade matcha for better flavor and color
• Baking powder and baking soda: help lift and create fluffiness check expiration dates for best results
• Fine sea salt: sharpens all the flavors and ensures balance
• Ground cinnamon and ground nutmeg: add warmth and make the pumpkin sing choose fresh ground spices for maximum aroma and depth
• Pumpkin puree: delivers moisture richness and natural sweetness opt for pure pumpkin without added sugar or fillers
• Non dairy milk: like oat soy or almond provides just enough creaminess always shake your milk and choose unsweetened
• Light oil: such as sunflower or canola keeps the crumb moist without heaviness select oils with a neutral taste
• Brown sugar or coconut sugar: gives gentle caramelized sweetness try coconut sugar for a slightly earthier background
• Vanilla extract: softens edges and heightens the fragrant cozy profile choose pure vanilla for real depth
• Apple cider vinegar: helps the batter rise and lightens the texture any brand will work as long as it is fresh
• Vegan chocolate chips or chopped dark chocolate: add a touch of indulgence and texture use good quality vegan chocolate for best results
• Pumpkin seeds: give crunch and a festive look buy raw unsalted seeds for topping

Instructions

Prep the Pan and Oven:

Set your oven to 350°F or 175°C and let it preheat fully. Line a twelve cup muffin tin with paper liners or lightly grease each cup which will prevent sticking and make removing the muffins a breeze.

Mix the Dry Ingredients:

In a large mixing bowl whisk together the all purpose flour matcha baking powder baking soda sea salt cinnamon and nutmeg. Whisk thoroughly to ensure the matcha and spices are evenly dispersed and to break up any flour lumps.

Prepare the Wet Ingredients:

In a second bowl whisk the pumpkin puree non dairy milk light oil sugar vanilla and apple cider vinegar until completely smooth. Lift your whisk and check that no streaks of oil remain which means it is properly mixed.

Combine Wet and Dry:

Pour the wet ingredients over the dry mix. Use a spatula to gently fold everything together just until you no longer see dry flour. Stop mixing once combined which will keep the muffins tender instead of tough.

Fold in Add Ins:

If you are adding chocolate chips or chunks sprinkle them over the batter and fold with two quick turns of the spatula making sure the chocolate stays well distributed but the batter is not overworked.

Portion the Batter:

Divide the batter evenly among the muffin cups. A large cookie scoop makes this neat and quick. Fill each cup almost to the top for lovely domed muffins. Sprinkle pumpkin seeds over the tops for crunch and a pop of color.

Bake:

Slide the tin into the preheated oven on the middle rack. Bake for twenty two to twenty five minutes. You want to see golden tops that gently spring back when pressed and a toothpick inserted in the center should come out with a few moist crumbs but not wet batter.

Cool and Enjoy:

Let the muffins cool in the pan for five minutes so they settle and firm up. Then transfer each to a wire rack to cool completely which preserves their structure and prevents sogginess at the bottom.

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There is something magical about how the pumpkin and matcha come together in this recipe. The subtle tea note makes these muffins just a little more special and always gets people asking for the recipe. My favorite part is the texture moist but never dense with the chewy surprise of chocolate here and there.

Storage Tips

Keep muffins in an airtight container at room temperature for up to three days. If you want to keep them longer transfer them to the freezer in a zip top bag for up to a month. Thaw at room temperature or warm in the oven for a freshly baked experience. If you can resist eating them all on day one they are actually even moister on day two.

Ingredient Substitutions

You can swap the all purpose flour for a gluten free blend with xanthan gum for gluten free muffins. Maple syrup can replace a quarter cup of sugar and brings a mild earthy taste that works well with pumpkin. For oil free muffins try applesauce in place of oil though the texture will be a bit chewier.

Serving Suggestions

I love to pair these muffins with hot chai or a matcha latte for a cozy afternoon snack. Top with a dollop of vegan yogurt or serve alongside a fresh fruit salad for a balanced breakfast. For dessert warm one and add a drizzle of almond butter and extra chocolate chips.

Cultural and Seasonal Notes

Matcha is a powdered green tea from Japan loved for its earthy intensity and health benefits while pumpkin is an autumn staple across the globe especially in the US and Europe. Combining them bridges cozy fall treats with the vibrancy of Japanese baking trends. Make these muffins in autumn for peak pumpkin flavor or anytime you want a lively twist on classic muffins.

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These muffins are easy to freeze and make perfect treats for cozy mornings or busy lunchbox days. Enjoy their fluffy texture and hint of tea in every bite.

Common Recipe Questions

→ Can I use gluten-free flour instead of all-purpose flour?

Yes, you can substitute a 1:1 gluten-free baking blend for all-purpose flour. The texture may vary slightly.

→ Which non-dairy milk works best?

Oat, soy, or almond milk are great options. Choose nut-free milk to accommodate allergies if needed.

→ How do I store the muffins?

Keep muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

→ What does matcha add to the muffins?

Matcha brings an earthy, grassy flavor and vibrant green color, pairing well with pumpkin's sweetness.

→ Can I reduce the sugar content?

Yes, you can use less sugar or try maple syrup. Adjust amounts to suit your desired sweetness level.

→ Are chocolate chips necessary?

Chocolate chips are optional and add a delightful richness, but the muffins taste great without them.