Save Moist, tender mini loaves combining earthy matcha and sweet pumpkin for a unique, vibrant treat perfect for breakfast or snacking.
I first tried these matcha pumpkin muffin mini loaves for a cozy Sunday brunch with friends, and the delightful green crumb and pumpkin aroma instantly won everyone over.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Matcha green tea powder: 1 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Ground cinnamon: 1/2 tsp
- Ground ginger: 1/4 tsp
- Salt: 1/4 tsp
- Pumpkin purée: 1 cup (225 g), canned
- Granulated sugar: 2/3 cup (130 g)
- Neutral oil: 1/3 cup (80 ml) (e.g. canola, sunflower)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Milk: 1/4 cup (60 ml), dairy or unsweetened plant-based
- Pumpkin seeds (pepitas): 2 tbsp (optional topping)
Instructions
- Prepare pan:
- Preheat oven to 350°F (175°C). Grease or line a mini loaf pan (6-cavity) with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, matcha powder, baking powder, baking soda, cinnamon, ginger, and salt.
- Mix wet ingredients:
- In a large bowl, whisk together pumpkin purée, sugar, oil, eggs, vanilla extract, and milk until smooth.
- Combine batter:
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined (do not overmix).
- Fill pans and top:
- Divide the batter evenly among the prepared mini loaf cavities. Sprinkle tops with pumpkin seeds if using.
- Bake:
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Save Whenever we make these as a family, everyone gets their own loaf to decorate or enjoy with a drizzle of honey, turning snack time into a little celebration!
Optional Variations
Add mini chocolate chips or chopped nuts for extra texture and flavor for a fun twist.
Serving Suggestions
Serve with a dollop of Greek yogurt, whipped cream, or drizzle of maple syrup for breakfast or dessert.
Storage Tips
Store in an airtight container at room temperature for up to three days, or freeze for longer freshness.
Save Let these mini loaves cool completely before slicing for the best texture. Enjoy their earthy sweetness with friends or tuck them into a lunchbox for a cheerful treat.
Recipe FAQ
- → Can I substitute the oil?
Yes, applesauce works well to replace some or all of the oil for a lighter result while preserving moistness.
- → What can I use for a vegan version?
Choose plant-based milk and substitute eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water).
- → How do I know when the loaves are baked?
Insert a toothpick into the center; if it comes out clean, the loaves are ready to cool and serve.
- → Can I add extra mix-ins?
Mini chocolate chips or chopped nuts make a great addition for extra flavor and texture.
- → Is matcha flavor strong in these loaves?
The matcha flavor is balanced and subtly earthy, complementing the sweetness of pumpkin without overpowering.
- → What tools are required?
You’ll need mixing bowls, a whisk, measuring cups and spoons, a mini loaf pan, spatula, and wire rack.