Save to Pinterest Moist, bite-sized muffins combining earthy matcha, sweet pumpkin, and rich chocolate chips for a unique, delightful treat perfect for snacking or dessert.
I first made these mini muffin bites for a weekend gathering and everyone loved the chewy texture and vibrant color. The combination of matcha and pumpkin makes them special without being too sweet.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Almond flour: 1/2 cup (60 g)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Matcha green tea powder: 2 tbsp
- Ground cinnamon: 1/2 tsp
- Pumpkin puree: 1 cup (225 g)
- Brown sugar: 1/2 cup (100 g)
- Vegetable oil: 1/4 cup (60 ml)
- Milk (dairy or plant-based): 1/4 cup (60 ml)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Mini chocolate chips: 1/2 cup (85 g, plus extra for topping, optional)
Instructions
- Prepare the pan:
- Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease with baking spray.
- Mix dry ingredients:
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, matcha powder, and cinnamon until well combined.
- Mix wet ingredients:
- In a large bowl, whisk the pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until smooth.
- Combine wet and dry:
- Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
- Add chocolate chips:
- Fold in the mini chocolate chips.
- Fill muffin tin:
- Divide the batter evenly among the mini muffin cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top if desired.
- Bake:
- Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool:
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest These muffins are a hit in our home, especially when enjoyed warm with family after dinner. Watching my kids sneak a second bite always makes baking them worthwhile.
Required Tools
Mini muffin tin, mixing bowls, whisk, measuring cups and spoons, rubber spatula, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, tree nuts (almond flour), dairy (if using cow&s milk or regular chocolate chips). For plant-based options, always check labels for allergens.
Nutritional Information
Per muffin bite: 75 calories, 3.5 g total fat, 10 g carbohydrates, 1.5 g protein
Save to Pinterest Enjoy these muffin bites fresh, and keep them in an airtight container for a snack anytime. Their balanced flavor makes them perfect year-round.
Common Recipe Questions
- → What gives these muffin bites their green hue?
The vibrant color comes from matcha green tea powder, which also adds subtle earthy flavor.
- → Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour to enjoy without wheat.
- → How do I make this vegan?
Use flax eggs, plant-based milk, and dairy-free chocolate chips for a fully vegan version.
- → Are these suitable for nut allergies?
Swap almond flour for oat flour to avoid tree nuts and check all ingredient labels for safety.
- → Can these muffin bites be frozen?
Yes, cool completely and store in an airtight container in the freezer for up to one month.
- → What pairs well with these treats?
Serve alongside green tea, coffee, or a seasonal pumpkin spice latte for a tasty pairing.