Save These Matcha Pumpkin Muffins with Streusel Topping are the fusion bake you did not know you needed. Moist pumpkin meets earthy matcha, all wrapped up in a muffin crowned with buttery, crisp streusel. They are an irresistibly soft breakfast or brunch treat, especially as cooler weather rolls in.
Every time I bake these, the house smells like a cozy café. The first time I made them, my neighbors knocked hoping for a taste and now I am never short on testers whenever these go in the oven.
Ingredients
- All-purpose flour: Provides the classic muffin crumb and gives structure. Choose unbleached flour for a light texture.
- Matcha green tea powder: Delivers that vibrant color and unique earthy bitterness. Pick ceremonial grade for the brightest flavor and color when possible.
- Baking powder: Brings lift to make muffins rise tall and fluffy. Make sure yours is fresh for the best results.
- Baking soda: Helps with browning and adds extra tenderness. Old baking soda loses potency so check the expiry.
- Salt: Balances the sweet and earthy notes. Use fine sea salt for better distribution.
- Ground cinnamon: Adds warmth and depth. Reach for Ceylon cinnamon for a softer flavor.
- Ground ginger: Kicks up the spice just enough. Buy whole and grind fresh if you want extra zing.
- Ground nutmeg: Offers a nutty touch. Whole nutmeg grated as needed will always be more aromatic.
- Canned pumpkin purée: The secret to moistness and beautiful color. Look for pure pumpkin not pumpkin pie mix.
- Granulated sugar: For sweetness and a delicate crumb. Organic cane sugar works very well here.
- Light brown sugar: Adds gentle molasses undertones and extra moisture. Always pack the brown sugar for correct measuring.
- Large eggs: Provide structure and help everything bind. Look for eggs with bright golden yolks.
- Vegetable oil: Keeps the crumb soft and tender. Neutral oils like grapeseed or sunflower also work.
- Milk (dairy or plant-based): Adds richness and blends the batter. Use full-fat if you want maximum tenderness.
- Pure vanilla extract: Brings everything together. Use real vanilla for richness not imitation.
- For the Streusel Topping
- All-purpose flour: For light crisp crumble on top. Unbleached flour yields the best texture.
- Light brown sugar: Sweetens and deepens the streusel flavor. Fresh soft brown sugar prevents clumps.
- Ground cinnamon: A hint of spice that complements matcha and pumpkin. Fresh spice means more flavor.
- Salt: Just a pinch to make the topping really pop.
- Unsalted butter: Cold and cubed for that bakeshop style crunch. European-style butter will give you an extra rich flavor.
Instructions
- Preheat the Oven and Prep the Tin:
- Set your oven to 350 degrees Fahrenheit or 175 Celsius. Prepare a 12-cup muffin tin by lining with paper liners or lightly greasing each cup so nothing sticks.
- Make the Streusel Topping:
- In a small bowl, stir together flour, brown sugar, cinnamon and salt. Add the cold cubed butter. Use your fingers or a pastry cutter to pinch and rub the butter into the flour mixture until it looks like damp sand with pea-sized lumps throughout. Place the bowl in your fridge to keep the butter cold and crisp until you are ready to top the muffins.
- Combine the Dry Ingredients:
- In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Get everything fully combined so the matcha distributes evenly and there are no pockets of spice.
- Mix the Wet Ingredients:
- In a large bowl, whisk the pumpkin purée with granulated sugar and brown sugar until there are no lumps. Add the eggs, oil, milk and vanilla extract. Continue mixing until the mixture is silky and fully blended.
- Fold Dry Into Wet:
- Carefully add the dry ingredients to the wet. Use a spatula or wooden spoon to fold them together lightly. Stop as soon as you see all the flour has disappeared into the batter. Overmixing here means tough muffins so work gently for a soft crumb.
- Fill the Muffin Tin:
- Scoop the batter evenly among the 12 muffin cups. Aim for each to be about three-quarters full so they rise high but do not overflow.
- Top With Streusel:
- Sprinkle the chilled streusel topping over each muffin dividing as evenly as possible. You want a generous pebbly layer so every bite gets crunch.
- Bake:
- Place the tin on the middle rack of your preheated oven. Bake for 20 to 22 minutes rotating halfway through for even cooking. The tops will be domed and a toothpick inserted in the center will come out clean or with a few soft crumbs.
- Cool and Enjoy:
- Allow the muffins to cool in the tin for about five minutes then transfer them to a wire rack to finish cooling. This prevents soggy bottoms and keeps the streusel crisp.
Save That matcha powder is truly my not-so-secret star ingredient. Its color and complexity get everyone talking at the table plus it reminds me of making matcha lattes for my sister when she would visit from college. The first time she tasted these muffins we both agreed the flavor instantly brightened a gray autumn morning.
Storage Tips
Keep cooled muffins in an airtight container at room temperature for up to three days. If storing longer refrigerate for up to a week or freeze for up to three months. To freeze wrap each muffin tightly in plastic wrap and store in a resealable freezer bag. For best texture thaw at room temp and reheat in a 300 degree oven for a few minutes to re-crisp the streusel.
Ingredient Swaps
Try swapping canned pumpkin for roasted and blended sweet potato or even butternut squash if pumpkin is out of season. Gluten free all-purpose blends work in place of regular flour for those with allergies. Almond or oat milk stands in perfectly for dairy and coconut oil is a good substitute for vegetable oil if that is what you have on hand.
Serving Suggestions
Serve these muffins warm alongside a matcha latte or chai tea for a real café-at-home moment. Spread with salted butter or a swipe of vanilla bean cream cheese for weekend brunches. They make thoughtful gifts for friends and are always a welcome bakery-style surprise at bake sales.
Cultural and Seasonal Inspiration
Pumpkin and warming spices are autumn staples in American baking while matcha brings Japanese influence for a modern twist. Green and orange together make for a fun and festive presentation in early fall and even into Halloween. If you like dust with powdered sugar or add roasted nuts to the streusel for extra festival flair.
Save Bake a batch for fall gatherings or as a gift. The matcha pumpkin magic and bakery-style streusel will keep everyone coming back for more.
Recipe Questions
- → What flavor profile do these muffins have?
They offer a balance of earthy matcha, sweet pumpkin, warm spice, and buttery streusel crunch.
- → Can I replace pumpkin with another ingredient?
Yes, you can use sweet potato purée for a different but equally moist and flavorful result.
- → How do I achieve a perfect streusel topping?
Combine cold butter with flour, sugar, and spices until crumbly, then chill before sprinkling over muffin batter.
- → Is this treat suitable for vegetarians?
Yes, all ingredients used are vegetarian-friendly. Opt for plant-based milk and butter if needed.
- → What tools are necessary for baking?
A muffin tin, mixing bowls, whisk, pastry cutter or fork, and cooling rack are useful for preparation and baking.