Description
Delicious matcha-infused muffins with white chocolate and pumpkin that capture the essence of fall.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon matcha green tea powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- 2/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large mixing bowl, whisk together all-purpose flour, matcha powder, baking powder, baking soda, salt, and ground cinnamon until thoroughly blended.
- In a separate bowl, whisk pumpkin puree, granulated sugar, packed brown sugar, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and cohesive.
- Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined, avoiding overmixing.
- Stir in white chocolate chips until evenly distributed throughout the batter.
- Divide batter equally among muffin cups, filling each one approximately three-quarters full.
- Bake for 20 to 22 minutes or until a toothpick inserted in the center of a muffin emerges clean.
- Allow muffins to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure fluffy muffins.
- Store muffins in an airtight container for up to 3 days.
- You can substitute pumpkin puree with applesauce for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg