Save Moist, tender muffins infused with earthy matcha and sweet pumpkin, finished with a crisp, buttery streusel topping—a delightful treat for breakfast or snack.
I first tried the matcha pumpkin muffin combination when I wanted something special for a weekend brunch. The color and aroma always make these muffins extra inviting for guests.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g) for muffins, 1/2 cup (65 g) for streusel topping
- Matcha green tea powder: 1 tbsp for muffins
- Baking powder: 1 tsp for muffins
- Baking soda: 1/2 tsp for muffins
- Salt: 1/2 tsp for muffins & pinch for streusel
- Ground cinnamon: 1 tsp for muffins, 1/2 tsp for streusel topping
- Ground ginger: 1/2 tsp for muffins
- Ground nutmeg: 1/4 tsp for muffins
- Canned pumpkin purée: 1 cup (210 g) for muffins
- Granulated sugar: 2/3 cup (135 g) for muffins
- Light brown sugar, packed: 1/3 cup (70 g) for muffins, 1/3 cup (70 g) for streusel topping
- Eggs: 2 large for muffins
- Vegetable oil: 1/2 cup (120 ml) for muffins
- Milk (dairy or plant-based): 1/4 cup (60 ml) for muffins
- Pure vanilla extract: 1 tsp for muffins
- Unsalted butter, cold and cubed: 1/4 cup (55 g) for streusel topping
Instructions
- Prep Oven & Pan:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Make Streusel:
- In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter and use your fingers or a pastry cutter to work it into coarse crumbs. Refrigerate until ready to use.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, matcha powder, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Mix Wet Ingredients:
- In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth.
- Combine:
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
- Divide & Top:
- Divide the batter evenly among muffin cups, filling about 3/4 full. Sprinkle the streusel topping generously over each muffin.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Save The scent of cinnamon and pumpkin always reminds me of autumn weekends with my family when we baked treats together to enjoy with tea.
Customizing Your Muffins
For extra crunch, add 1/4 cup chopped pecans or walnuts to the streusel before baking. To switch flavors, try swapping pumpkin for sweet potato purée.
Servings & Storage Tips
These muffins are best the day they're made but keep well in an airtight container for up to 3 days. Freeze extras for a quick breakfast later.
Nutrition Information
Each muffin has about 235 calories, 10 g total fat, 34 g carbohydrates, and 3 g protein. Perfect for a satisfying snack.
Save Enjoy these muffins with a warm drink—they're a cozy way to start the day or share with friends.
Recipe Guide
- → Can I substitute pumpkin purée?
Yes, you can use sweet potato purée instead for a similarly moist texture and flavor.
- → How do I make these muffins dairy-free?
Use plant-based milk and vegan butter in both batter and streusel for a dairy-free result.
- → What does matcha add to these muffins?
Matcha infuses the muffins with an earthy flavor and a subtle green hue, balancing the pumpkin's sweetness.
- → Can I add nuts to the streusel?
For extra crunch, add chopped pecans or walnuts to the streusel topping before baking.
- → How do I store leftover muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for later.
- → What makes the streusel topping crisp?
Cold butter cut into the flour mixture creates coarse crumbs that bake up into a crisp, buttery streusel.