Vegan Matcha Pumpkin Muffins (Print Version)

Moist, fluffy muffins with matcha and pumpkin, perfect for a vibrant breakfast or healthy snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon matcha green tea powder
03 - 1 and 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

08 - 1 cup pumpkin puree
09 - 3/4 cup non-dairy milk such as oat, soy, or almond
10 - 1/2 cup light oil such as sunflower or canola
11 - 3/4 cup brown sugar or coconut sugar
12 - 2 teaspoons vanilla extract
13 - 1 teaspoon apple cider vinegar

→ Optional Add-ins

14 - 1/2 cup vegan chocolate chips or chopped dark chocolate
15 - 1/4 cup pumpkin seeds for topping

# Steps to Follow:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together all-purpose flour, matcha powder, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
03 - In a separate bowl, combine pumpkin puree, non-dairy milk, light oil, sugar, vanilla extract, and apple cider vinegar. Whisk together until fully incorporated and smooth.
04 - Pour wet mixture into the dry ingredients. Gently stir with a spatula until just combined. Avoid overmixing to maintain a tender crumb.
05 - Fold in vegan chocolate chips or chopped dark chocolate if using.
06 - Divide batter evenly among muffin cups. Sprinkle pumpkin seeds on top if desired.
07 - Bake for 22 to 25 minutes or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool fully before serving.

# Additional Tips::

01 -
  • Bakes up soft and light with no eggs or dairy
  • Full of wholesome pumpkin and the energizing lift of matcha
  • Only one bowl to clean and ready in under an hour
  • Great for meal prep and freezer friendly
02 -
  • High in fiber thanks to pumpkin and whole ingredients
  • Freezes beautifully for up to a month without losing texture
  • Dairy free nut free egg free and easy to adapt for gluten sensitive folks with a flour swap
03 -
  • Always check the freshness of your baking powder and baking soda because flat muffins are usually due to old leaveners
  • For bakery style muffin tops start with a hotter oven at four hundred degrees for the first five minutes then reduce to three fifty for the rest of baking
  • If your matcha is clumpy sift it with the flour to prevent dark green streaks in your muffins

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