Matcha Pumpkin Muffin Toasts (Print Version)
Toasted matcha pumpkin muffins are topped with creamy spreads, seeds, and fruit for a lively breakfast.
# 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 toasted pumpkin seeds (pepitas)
18 - 1 tablespoon black or white sesame seeds
19 - Optional: Fresh berries or sliced fruit
# Method:
01 - Preheat the oven to 350°F and line a muffin tin with eight paper liners.
02 - 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.
03 - In a separate bowl, combine pumpkin purée, milk, neutral oil, brown sugar, egg, and vanilla extract. Whisk until the mixture is smooth.
04 - Gently fold the wet mixture into the dry ingredients, mixing only until just combined to preserve tenderness. Do not overmix.
05 - 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.
06 - Once cooled, slice each muffin horizontally in half using a sharp knife.
07 - Toast the muffin halves until lightly crisp using a toaster or broiler.
08 - Spread each toasted muffin half with cream cheese and drizzle with maple syrup or honey.
09 - Sprinkle toasted pumpkin seeds and sesame seeds over the top. Add fresh berries or fruit if desired and serve warm.
# Expert Advice:
01 -
- Fusion of earthy matcha and sweet pumpkin flavor
- Customizable toppings for nutrition and taste
02 -
- Matcha and pumpkin offer rich antioxidants for a nutritious breakfast
- Toasts can be made ahead and frozen for quick weekday meals
03 -
- Substitute almond flour for gluten-free option and flax egg for vegan
- Try Greek yogurt or nut butters for an extra protein boost