Save Moist, bite-sized muffins combining earthy matcha, sweet pumpkin, and rich chocolate chips for a unique, delightful treat perfect for snacking or dessert.
I first baked these muffins on a chilly afternoon, searching for a comforting snack that satisfied my sweet tooth yet felt a little special. The bright green flecks from matcha and pumpkin’s soft texture made them absolutely addictive from the first batch!
Ingredients
- All-purpose flour: 1 cup (120 g)
- Almond flour: 1/2 cup (60 g)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Matcha green tea powder: 2 tbsp
- Ground cinnamon: 1/2 tsp
- Pumpkin puree: 1 cup (225 g)
- Brown sugar: 1/2 cup (100 g)
- Vegetable oil: 1/4 cup (60 ml)
- Milk (dairy or plant-based): 1/4 cup (60 ml)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Mini chocolate chips: 1/2 cup (85 g; plus extra for topping, optional)
Instructions
- Preheat and prepare:
- Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, matcha powder, and cinnamon.
- Mix wet ingredients:
- In a large bowl, whisk pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until smooth.
- Combine mixtures:
- Add dry ingredients to wet mixture and stir gently. Do not overmix.
- Add chocolate chips:
- Fold in mini chocolate chips.
- Scoop and top:
- Divide the batter among mini muffin cups, filling each about 3/4 full. Sprinkle extra chips on top if desired.
- Bake:
- Bake for 16-18 minutes until a toothpick comes out clean or with moist crumbs.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to wire rack to cool completely.
Save My family loves these muffins fresh out of the oven, especially on crisp fall mornings paired with warm drinks. They’re a little sweet treat for sharing and perfect for packing into lunchboxes!
Required Tools
Mini muffin tin, mixing bowls, whisk, measuring cups and spoons, rubber spatula, wire rack
Allergen Information
Contains wheat (gluten), eggs, tree nuts (almond flour), dairy (if using cow’s milk or regular chocolate chips). Use plant-based or alternative options and check labels for allergens.
Nutritional Information (per muffin bite)
Calories: 75, Total Fat: 3.5 g, Carbohydrates: 10 g, Protein: 1.5 g
Save Enjoy these muffin bites warm or at room temperature for the best texture and flavor. Store leftovers in an airtight container for up to 3 days.
Recipe FAQ
- → Can I use regular-sized muffin tins?
Yes, you can use standard muffin tins, but adjust baking time to 20-24 minutes for optimal texture.
- → How do I make these bites gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend for a celiac-friendly option.
- → Are there vegan substitutions available?
Replace eggs with flax eggs and use plant-based milk and dairy-free chocolate chips for vegan treats.
- → What pairs well with these bites?
Green tea, pumpkin spice latte, or coffee nicely complement the matcha and chocolate flavors.
- → Do I need to use both almond and all-purpose flour?
Almond flour adds moisture and texture, but you can substitute oat flour for nut-free preferences.
- → How do I store the muffins?
Keep in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week.