Save Moist, tender mini loaves combining earthy matcha and sweet pumpkin for a unique, vibrant treat perfect for breakfast or snacking.
I first made these Matcha Pumpkin Muffin Mini Loaves for a weekend brunch and they quickly became a household favorite. Their moist crumb and the gentle earthiness of matcha paired with pumpkin always bring rave reviews from family and friends.
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 (e.g., canola, sunflower): 1/3 cup (80 ml)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Milk (dairy or unsweetened plant-based): 1/4 cup (60 ml)
- Pumpkin seeds (pepitas, optional): 2 tbsp
Instructions
- Prep:
- Preheat oven to 350°F (175°C). Grease or line a mini loaf pan 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:
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined (do not overmix).
- Fill & Top:
- Divide the batter evenly among the mini loaf cavities. Sprinkle tops with pumpkin seeds if using.
- Bake:
- Bake for 22–25 minutes, until a toothpick inserted in the center comes out clean.
- Cool:
- Let mini loaves cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Save My kids love helping sprinkle pumpkin seeds on top, and these cheerful mini loaves always disappear fast at family gatherings.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, mini loaf pan, spatula, wire rack
Allergen Information
Contains eggs, wheat (gluten), milk (if dairy used). May contain nuts if added. Always inspect ingredient labels for cross-contamination.
Nutritional Information
Each mini loaf provides approximately 225 calories, 8 g fat, 34 g carbohydrates, and 4 g protein.
Save Enjoy these matcha pumpkin mini loaves slightly warm, or store them airtight for up to three days for quick grab-and-go snacking.
Recipe Help
- → Can I use a different oil instead of canola?
Yes, sunflower or light olive oil works well and maintains the loaf's moist texture and subtle flavor.
- → Is there a vegan alternative for eggs?
You can substitute eggs with flax eggs (2 tbsp ground flaxseed plus 5 tbsp water) for a vegan-friendly option.
- → What other mix-ins can I add?
Mini chocolate chips, toasted nuts, or dried fruit can be folded in for extra texture and flavor variety.
- → How do I store the mini loaves?
Cool completely then store in an airtight container at room temperature for up to three days or refrigerate up to a week.
- → Can I substitute pumpkin purée with something else?
Unsweetened applesauce or cooked mashed sweet potato can be substituted for pumpkin, adjusting sweetness if needed.
- → Are these loaves gluten-free?
Use a 1:1 gluten-free flour blend for a gluten-free variation, but check results as texture may differ slightly.