Save to Pinterest Delightful bite-sized treats combining earthy matcha, sweet pumpkin, and rich buttery flavor for a moist, vibrant snack or dessert.
The first time I made these Matcha Pumpkin Muffin Butter Bites, my kitchen filled with the sweet aroma of pumpkin and warm butter. The delicious green hue from matcha made these treats a conversation starter during autumn gatherings.
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 Muffin Tin:
- Preheat the oven to 350°F (175°C). Line mini muffin tin with paper liners or lightly grease each cup.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, matcha powder, and cinnamon until well combined.
- Combine Wet Ingredients:
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add egg, pumpkin purée, and vanilla extract. Whisk until incorporated.
- Combine Batter:
- Add dry ingredients to wet mixture. Stir gently with spatula until just combined. Do not overmix.
- Fill Muffin Cups:
- Spoon batter evenly into muffin cups, filling each about 3/4 full.
- Bake & Cool:
- Bake for 18–20 minutes, or until a toothpick inserted in center comes out clean. Let bites cool in tin for 5 minutes, then transfer to wire rack to cool completely.
Save to Pinterest My family loves snacking on these muffin bites while sharing stories around our kitchen table, especially when autumn brings cool evenings and warm tea.
Required Tools
Mini muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack
Allergen Information
Contains wheat (gluten), egg, and dairy (butter). For allergies, substitute gluten-free flour, use an egg replacer, or vegan butter as needed. Always check product labels.
Nutritional Information
Each bite contains approximately 95 calories, 5 g fat, 12 g carbohydrates, and 1 g protein.
Save to Pinterest Enjoy these delicious muffin bites for breakfast or dessert. Their moist, vibrant texture pairs perfectly with a cup of coffee or tea.
Recipe FAQs
- → Can I make these gluten-free?
Yes, substitute all-purpose flour with your favorite gluten-free blend for similar texture and taste.
- → What does matcha add to these bites?
Matcha contributes a subtle earthy flavor and vibrant green color, balancing the sweetness of pumpkin and butter.
- → How can I make this dairy-free?
Use coconut oil or a plant-based butter alternative to enjoy the same moist, tender bites without dairy.
- → Are chocolate chips a good addition?
Mini chocolate chips add extra richness and a hint of sweetness, enhancing the overall flavor profile.
- → How do I store these treats?
Keep cooled bites in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- → Can I use pumpkin pie filling instead?
Stick to plain pumpkin purée to maintain texture and flavor; pumpkin pie filling is sweetened and spiced.