Pumpkin matcha muffins toasted, topped with creamy spread, seeds, and fruit for a flavorful morning treat.
# Components:
→ Muffin Batter
01 - 1 cup all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2 teaspoons culinary grade matcha powder
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground ginger
09 - 1 cup pumpkin purée
10 - 1/2 cup milk (dairy or plant-based)
11 - 1/3 cup neutral oil such as canola or sunflower
12 - 1/3 cup brown sugar
13 - 1 large egg
14 - 1 teaspoon vanilla extract
→ Toppings
15 - 1/2 cup cream cheese or plant-based cream cheese
16 - 2 tablespoons maple syrup or honey
17 - 2 tablespoons lightly toasted pumpkin seeds (pepitas)
18 - 1 tablespoon black or white sesame seeds
19 - Optional: fresh berries or sliced fruit
# Method Steps:
01 - Preheat oven to 350°F and line a muffin tin with 8 paper liners.
02 - In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, matcha powder, cinnamon, and ground ginger until thoroughly blended.
03 - In a separate bowl, blend pumpkin purée, milk, neutral oil, brown sugar, egg, and vanilla extract until the mixture is smooth.
04 - Fold the wet ingredients gently into the dry mixture until just combined. Avoid overmixing to achieve a tender crumb.
05 - Evenly divide the batter among the prepared muffin cups.
06 - Bake for 20 to 25 minutes, or until a toothpick inserted into the center emerges clean. Allow muffins to cool on a wire rack.
07 - Once chilled, carefully slice each muffin horizontally in half.
08 - Toast sliced muffin halves in a toaster or under a broiler until surfaces are lightly crisped.
09 - Spread each toasted muffin half with cream cheese, then drizzle with maple syrup or honey.
10 - Sprinkle tops with toasted pumpkin seeds and sesame seeds. Add fresh berries or fruit as desired. Serve while warm.
