Matcha Pumpkin Muffin Toasts

Featured in: Vegetarian Favorites

This fusion breakfast features matcha-infused pumpkin muffins baked until tender, then halved and toasted for a crisp finish. Cream cheese or plant-based spread enhances their richness, while maple syrup or honey adds subtle sweetness. A sprinkle of toasted pumpkin seeds and sesame seeds provides a crunchy contrast, and optional berries or fruit lend a burst of freshness. Adapt for vegetarian, vegan, or gluten-free preferences and try alternative toppings like Greek yogurt or nut butters. A vibrant treat for morning or snacking, these muffin toasts blend pleasing flavors, wholesome texture, and playful presentation.

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By Hannah Collins

Updated on Wed, 29 Oct 2025 14:52:00 GMT

Warm matcha pumpkin muffin toasts topped with cream cheese and pumpkin seeds. | cinnamonglow.com

A unique and vibrant breakfast treat featuring tender matcha-infused pumpkin muffins, toasted and topped with creamy spreads and crunchy seeds.

When I first baked these muffin toasts, it became an instant family favorite for leisurely weekend mornings. The playful colors and textures always encourage creativity with the toppings.

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 Oven and Tin:: Preheat oven to 350°F (175°C) and line muffin tin with 8 paper liners.
Mix Dry Ingredients:: In large bowl whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, matcha powder, cinnamon, and ginger.
Mix Wet Ingredients:: In separate bowl combine pumpkin purée, milk, oil, brown sugar, egg, and vanilla. Mix until smooth.
Combine Batter:: Add wet ingredients to dry and fold gently until just combined. Do not overmix.
Fill & Bake:: Divide batter evenly into muffin cups. Bake for 20 to 25 minutes until toothpick comes out clean. Cool on wire rack.
Slice & Toast:: Slice muffins in half horizontally when cool. Toast halves in toaster or under broiler until lightly crisped.
Add Toppings:: Spread each toasted half with cream cheese and drizzle with maple syrup or honey. Sprinkle with toasted pumpkin seeds and sesame seeds. Add fresh berries or fruit if desired. Serve warm.

Toasted pumpkin muffins infused with matcha, drizzled with maple and fresh berries. | cinnamonglow.com

We love assembling and topping these muffin toasts together at our breakfast table. It brings out smiles when everyone adds their favorite fruits or seeds.

Required Tools

Muffin tin, mixing bowls, whisk, spatula, wire rack, toaster or oven broiler, and knife help make the baking and assembling process smooth.

Allergen Information

Contains wheat, egg, dairy, and sesame. Use plant-based alternatives and gluten-free flours for dietary needs.

Nutritional Information

Each muffin toast contains 180 calories, 7 g total fat, 26 g carbohydrates, and 4 g protein per serving.

Enjoy these matcha pumpkin muffin toasts for breakfast or as a colorful snack. They make mornings much more exciting and delicious.

Matcha Pumpkin Muffin Toasts

Toasted matcha pumpkin muffins are topped with creamy spreads, seeds, and fruit for a lively breakfast.

Prep duration

15 min

Time to cook

25 min

Complete duration

40 min

Created by Hannah Collins

Classification Vegetarian Favorites

Skill level Easy

Cultural Origin Fusion

Output 8 Portion count

Dietary considerations Meat-free

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

01 1/2 cup cream cheese or plant-based cream cheese

02 2 tablespoons maple syrup or honey

03 2 tablespoons toasted pumpkin seeds (pepitas)

04 1 tablespoon black or white sesame seeds

05 Optional: Fresh berries or sliced fruit

Method

Phase 01

Prepare Oven and Pan: Preheat the oven to 350°F and line a muffin tin with eight paper liners.

Phase 02

Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, matcha powder, ground cinnamon, and ground ginger.

Phase 03

Combine Wet Ingredients: In a separate bowl, combine pumpkin purée, milk, neutral oil, brown sugar, egg, and vanilla extract. Whisk until the mixture is smooth.

Phase 04

Form Batter: Gently fold the wet mixture into the dry ingredients, mixing only until just combined to preserve tenderness. Do not overmix.

Phase 05

Portion and Bake: Divide the batter evenly among the prepared muffin cups. Bake for 20–25 minutes, or until a toothpick inserted into the center emerges clean. Transfer to a wire rack and allow the muffins to cool completely.

Phase 06

Slice Muffins: Once cooled, slice each muffin horizontally in half using a sharp knife.

Phase 07

Toast Muffin Halves: Toast the muffin halves until lightly crisp using a toaster or broiler.

Phase 08

Add Cream Cheese and Syrup: Spread each toasted muffin half with cream cheese and drizzle with maple syrup or honey.

Phase 09

Finish with Seeds and Fruit: Sprinkle toasted pumpkin seeds and sesame seeds over the top. Add fresh berries or fruit if desired and serve warm.

Tools needed

Muffin tin
Mixing bowls
Whisk
Spatula
Wire rack
Toaster or oven broiler
Knife

Allergy details

Review each component for potential allergens and consult with a healthcare professional if you're uncertain about any ingredients.

Contains wheat (gluten), egg, dairy (if using regular milk and cream cheese), and sesame seeds.
For allergies, select nut-based or plant-based substitutes and gluten-free flour; always verify product labels.

Nutritional breakdown (per portion)

These values are provided as estimates only and shouldn't replace professional medical guidance.

Energy: 180
Fats: 7 g
Carbohydrates: 26 g
Protein Content: 4 g