Save A unique and vibrant breakfast treat featuring tender matcha-infused pumpkin muffins, toasted and topped with creamy spreads and crunchy seeds.
Ever since discovering how matcha and pumpkin work together, these muffin toasts have become my go-to for a fun, impressive breakfast. Each batch delights both family and guests with its fresh, bold twist on classic muffins.
Ingredients
- Muffin Batter: 1 cup (120 g) all-purpose flour, 1/2 cup (60 g) whole wheat flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 2 tsp matcha powder (culinary grade), 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1 cup (240 g) pumpkin purée, 1/2 cup (120 ml) milk (dairy or plant-based), 1/3 cup (80 ml) neutral oil (e.g., canola or sunflower), 1/3 cup (70 g) brown sugar, 1 large egg, 1 tsp vanilla extract
- Toppings: 1/2 cup (120 g) cream cheese or plant-based cream cheese, 2 tbsp maple syrup or honey, 2 tbsp pumpkin seeds (pepitas) lightly toasted, 1 tbsp black or white sesame seeds, Optional: fresh berries or sliced fruit
Instructions
- Prep Muffins:
- Preheat the oven to 350°F (175°C) and line a muffin tin with 8 paper liners.
- Combine Dry Ingredients:
- Whisk together both flours, baking powder, baking soda, salt, matcha powder, cinnamon, and ginger in a large bowl.
- Mix Wet Ingredients:
- In a separate bowl, combine pumpkin purée, milk, oil, brown sugar, egg, and vanilla until smooth.
- Blend Batter:
- Add wet ingredients to dry and fold gently until just combined (do not overmix).
- Fill and Bake:
- Divide batter evenly among muffin cups and bake for 20-25 minutes until a toothpick inserted in center comes out clean. Cool on a wire rack.
- Slice and Toast:
- Once cooled, slice each muffin horizontally. Toast halves in a toaster or under a broiler until lightly crisped.
- Add Toppings:
- Spread toasted halves with cream cheese and drizzle with maple syrup or honey. Sprinkle with pumpkin seeds and sesame seeds, and optionally top with fresh berries or fruit. Serve warm.
Save Watching my kids get creative with their favorite toppings on these muffin toasts turns breakfast into a playful, nourishing ritual we all look forward to.
Required Tools
Muffin tin, mixing bowls, whisk, spatula, wire rack, toaster or oven broiler, knife
Allergen Information
Contains wheat (gluten), egg, dairy (if using regular milk/cream cheese), and sesame. For allergies, use plant-based or nut alternatives and gluten-free flour.
Nutritional Information
Per serving: Calories 180, Total Fat 7 g, Carbohydrates 26 g, Protein 4 g.
Save Serve warm to highlight both the vibrant colors and comforting flavors. Enjoy experimenting with different spreads and toppings for the perfect bite every time.
Common Questions
- → Can I make these gluten-free?
Yes, substitute almond flour for both flours and ensure baking powder and soda are certified gluten-free.
- → What plant-based options work for toppings?
Use plant-based cream cheese, flax egg, and non-dairy milk for a vegan-friendly version.
- → How should I toast the muffin halves?
Lightly crisp in a toaster or under a broiler. Watch carefully to avoid over-browning.
- → What fruit toppings pair well?
Pears, figs, berries, or sliced bananas complement the matcha and pumpkin flavors beautifully.
- → Can I use nut butter instead of cream cheese?
Yes, nut butters like almond or peanut add richness and flavor to these muffin toasts.
- → Is this suitable for breakfast or snacks?
These muffin toasts are delicious for breakfast or as an energizing snack any time of day.