Matcha Pumpkin Muffin Butter

Delightful bite-sized treats combining earthy matcha, sweet pumpkin, and rich buttery flavor for a moist, vibrant snack or dessert.

I made these for a fall gathering, and they disappeared in minutes. The matcha and pumpkin combination always surprises guests with its bright taste, and their pretty green-gold color makes them extra inviting.

Ingredients

• All-purpose flour: 1 cup (125 g)
• Baking powder: 1 tsp
• Baking soda: 1/4 tsp
• Fine sea salt: 1/4 tsp
• Matcha powder: 2 tsp
• Ground cinnamon: 1/2 tsp
• Unsalted butter (melted and cooled): 1/2 cup (115 g)
• Granulated sugar: 1/2 cup (100 g)
• Light brown sugar (packed): 1/4 cup (50 g)
• Large egg: 1
• Pumpkin purée (not pumpkin pie filling): 3/4 cup (180 g)
• Pure vanilla extract: 1 tsp

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Prep the tin:

Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease lightly.

Mix dry ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, matcha powder, and cinnamon until well combined.

Mix wet ingredients:

In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the egg, pumpkin purée, and vanilla extract. Whisk until fully incorporated.

Combine:

Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix.

Fill and bake:

Spoon the batter evenly into prepared mini muffin cups, filling each about 3/4 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

Allow bites to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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My kids love helping me fill the muffin tin with the rich green batter, and we always sprinkle a little powdered sugar on top together before serving.

Required Tools

Mini muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack

Allergen Information

Contains wheat (gluten), egg, dairy (butter). For allergies, use gluten-free flour, egg replacer, or vegan butter as needed. Always check product labels.

Nutritional Information

Each bite contains about 95 calories, 5 g fat, 12 g carbohydrates, and 1 g protein.

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Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Serve these matcha pumpkin muffin butter bites with afternoon tea or as a colorful addition to your dessert tray.

Ask About This Recipe

→ How can I enhance the flavor?

Fold in mini chocolate chips, roasted pumpkin seeds, or drizzle with white chocolate after baking for added texture and taste.

→ Can I make these dairy-free?

Replace unsalted butter with melted coconut oil or a vegan butter alternative. Check all labels for compatibility with your diet.

→ How do I store these bites?

Cool completely, then store in an airtight container at room temperature for up to 3 days. Refrigerate for extended freshness.

→ Can I use gluten-free flour?

Yes, substitute a gluten-free blend for all-purpose flour. Check it contains a binding agent like xanthan gum for best results.

→ Is pumpkin pie filling suitable?

Use pure pumpkin purée for a natural flavor and proper texture. Pumpkin pie filling contains added sugars and spices not suitable here.

→ What equipment do I need?

You’ll need a mini muffin tin, mixing bowls, whisk, spatula, measuring tools, and a wire rack for cooling.