Matcha Pumpkin Streusel Muffins

Tender and fragrant Matcha Pumpkin Muffins with Streusel Topping are the perfect morning pick-me-up or afternoon treat when you want something a little different and a lot delicious. Fresh earthy matcha blends seamlessly with spiced pumpkin and a crunchy butter-rich streusel. These muffins always disappear fast in my house and are an easy project for bakers of any level.

I first tried this recipe as a way to sneak more pumpkin into our breakfasts and it became an instant favorite. My family asks for them year-round now and they have even made appearances at bake sales and cozy brunches with friends.

Ingredients

• All-purpose flour: gives structure and softness to both muffin and streusel so choose a brand with a fine texture for lighter muffins
• Matcha green tea powder: delivers earthy vibrant flavor and color always seek out high quality culinary-grade matcha for best brightness
• Baking powder and baking soda: ensure a tall fluffy rise in every muffin batch
• Fine salt: sharpens all the flavors do not skip this
• Ground cinnamon ground ginger ground nutmeg: create a fragrant warm spice blend that complements both matcha and pumpkin
• Canned pumpkin purée: brings rich moisture and deep pumpkin flavor opt for pure pumpkin not pie filling for the perfect texture
• Granulated sugar and light brown sugar: give depth sweetness and tender muffin crumbs use fresh brown sugar to prevent clumping
• Eggs: bind everything together and add light richness look for large eggs at room temperature
• Vegetable oil: delivers moist tender muffins use a neutral oil with no aftertaste
• Milk: adds tenderness and helps combine the batter dairy or plant-based both work well so use whatever you prefer
• Pure vanilla extract: deepens the overall flavor look for real vanilla for a wonderful finish
• For streusel topping cold unsalted butter: is essential for true crumble texture work quickly so it stays cold

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a standard twelve cup muffin tin with paper liners or lightly grease each cup so the muffins release easily and keep their shape

Make the Streusel Topping:

Combine all-purpose flour light brown sugar ground cinnamon and a pinch of salt in a small mixing bowl. Add the cold cubed unsalted butter and work it in using your fingertips or a pastry cutter until you have coarse sandy crumbs. Place this bowl in the refrigerator to keep the butter cold until you are ready to top the muffins

Mix the Dry Muffin Ingredients:

In a medium bowl thoroughly whisk together the all-purpose flour matcha powder baking powder baking soda fine salt cinnamon ginger and nutmeg. Blend until the matcha is evenly dispersed to prevent streaks and ensure even color

Blend the Wet Muffin Ingredients:

In a separate large bowl whisk together the canned pumpkin purée granulated sugar light brown sugar eggs vegetable oil milk and vanilla extract until completely smooth and glossy. Make sure there are no streaks of egg or lumps of sugar as this helps the muffins bake evenly

Combine Wet and Dry Ingredients:

Add the dry ingredients to the pumpkin mixture. Gently fold together with a spatula or large spoon until just combined. Stop when you no longer see streaks of flour and be careful not to overmix or the muffins can turn dense

Fill Muffin Pan:

Use a spoon or scoop to divide the batter evenly among the twelve prepared muffin cups. Fill each about three quarters of the way full for evenly sized bakery style muffins

Top with Streusel:

Sprinkle a generous amount of the cold streusel topping over each filled muffin cup. Press lightly so it adheres to the surface but do not pack it down as a loose crumble will bake up nice and crisp

Bake:

Place the muffin tin in the center rack of your preheated oven. Bake for twenty to twenty two minutes. The muffins are done when a toothpick inserted into the center comes out clean with just a few moist crumbs. The streusel should be golden and fragrant

Cool the Muffins:

Allow the muffins to cool in the pan for five minutes before carefully transferring them to a wire rack. This short cooling time helps the crumb set so the muffins do not fall apart

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I am partial to the moment I add the matcha and see the gorgeous green flecks blend into the pumpkin. It always feels a little magical and I still remember the first batch I baked with my kids on a chilly October weekend. We laughed a lot about the color and had to stop ourselves from eating the whole tray while still warm.

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to three days. For longer freshness keep in the fridge for five days. You can freeze baked muffins in a freezer bag for up to three months just thaw overnight at room temp or warm gently in the oven for a fresh batch feel

Ingredient Substitutions

If you do not have pumpkin puree sweet potato or butternut squash puree are excellent swaps with a similar moisture content. For dairy free use your favorite plant based milk and vegan butter. For a different spice profile try cardamom instead of ginger. If matcha is hard to find you can leave it out and have a classic pumpkin spice muffin

Serving Suggestions

These muffins shine with a hot mug of green tea or espresso for breakfast. For special occasions dust with powdered sugar or add a drizzle of cream cheese glaze. I sometimes serve mini versions for brunch buffets or wrap a few for an edible holiday gift

Cultural and Historical Context

Matcha and pumpkin each have cultural roots in Japan and North America and this recipe is a true blend of the two traditions. In Japan matcha is a cherished ceremonial tea while in the US pumpkin spice is a symbol of autumn. Combining them in a muffin celebrates creativity and the joy of sharing new flavors across traditions

Seasonal Adaptations

Add a handful of toasted pumpkin seeds on top for extra crunch in the fall
Try cranberries or diced dried apricots for tart pops of color in winter batches
In spring use a lighter hand with the spices and try a lemon or orange zest in the batter

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This recipe brings together the best of matcha and pumpkin in a tender muffin with a craveable streusel crunch. Enjoy them warm and share with loved ones for a cozy sweet treat.

Common Recipe Questions

→ Can I substitute matcha with other tea powders?

Matcha gives a unique flavor, but you can try mild green tea powder. The taste may differ and color may be lighter.

→ Is there a way to make these dairy-free?

Use plant-based milk and vegan butter for the streusel. Check product labels for allergens.

→ Can I use sweet potato instead of pumpkin?

Sweet potato purée can replace pumpkin for a different flavor and texture, with similar baking results.

→ How do I ensure a moist texture?

Avoid overmixing the batter; gently fold wet and dry ingredients to keep muffins light and tender.

→ What is the best way to store leftovers?

Cool muffins fully, then store in an airtight container at room temperature for up to three days.

→ What can I add for extra crunch?

Mix in chopped walnuts or pecans with the streusel for a nutty crunch in every bite.