Pumpkin Matcha Cream Cheese Muffins
One of the best ways to bring in the fall spirit is by making a batch of delicious pumpkin muffins. These are not your average pumpkin muffins though because they are Pumpkin Matcha Cream Cheese Muffins! This classic muffin has a twist with the cream cheese filling being mixed with some premium matcha powder to give a fun and delicious flavor depth to the muffins. If you love pumpkin and matcha, then this recipe is definitely for you!
Why you will love this recipe
- The texture of these muffins is so soft and moist with a delightful filling.
- The matcha cream cheese filling adds a fun flavor that goes well with the pumpkin spice flavors.
- They are a delicious treat to enjoy with your morning cup of coffee or matcha.
- They are a healthier muffin recipe made with simple real food ingredients.
- This recipe is gluten, dairy, and refined sugar free.
What you will need
Gluten Free Flour – I like to use the 1:1 Gf flour by Bob’s Red Mill.
Almond Flour – Combining some almond flour with the gluten free flour keeps the muffins more moist and gives a better texture.
Coconut Sugar – This is a healthier sugar alternative that tastes similar to brown sugar. I love using coconut sugar in many of my recipes!
Maple Syrup – We will combine a little maple syrup to sweeten the muffins along with the coconut sugar to give them a slight maple flavor that goes perfectly with pumpkin.
Pumpkin Puree – You can use canned from the store or even make your own pumpkin puree!
Dairy Free Milk – I usually use either almond or coconut milk but you can use whatever you prefer.
Ground Flax – Since we aren’t using eggs in this recipe, we will be adding ground flax to act as a binding agent. Flax also adds fiber to these muffins which is plus too!
Pumpkin Spice – You can’t have pumpkin muffins without the pumpkin spice of course!
Cinnamon – I think adding a little extra cinnamon really brings out the spice in the muffins.
Vanilla Extract – This adds a nice flavor note to the muffins and matcha cream cheese filing
Baking Powder – This make the muffin rise while baking.
Dairy Free Cream Cheese – I like to use the brand Kite Hill, but you can use regular cream cheese as well.
Powdered Monk Fruit – For sweetening the frosting and keeping its firm texture we will use some powdered monk fruit for a healthier option. You can always substitute the powdered monk fruit for regular powdered sugar if you prefer.
Matcha – You want to make sure to use a high quality premium grade matcha in this recipe! My personal favorite brand is Matcha Nude. (Use code SUPERFOODIE10 to get 10% off your purchase)
Pumpkin Seeds – We will top the edges of the muffins with some pumpkin seeds before baking to add a cute look and fun texture.
How to make the pumpkin matcha cream cheese muffins
First, In a bowl, mix together the gluten free flour, almond flour, coconut sugar, ground flax, pumpkin spice, cinnamon, and baking powder. Then in a separate bowl, mix together the pumpkin puree, coconut or almond milk, maple syrup, and vanilla extract. Combine the wet and dry ingredients and mix thoroughly but try not too over mix.
Add about 1/4 cup muffin batter to 12 muffin cups liners in a muffin tin and preheat your oven to 350 degrees.
Next, make your matcha cream cheese filling by mixing together the cream cheese, matcha, powdered monk fruit, Gf flour, and vanilla extract.(I recommend sifting the powdered ingredients to avoid clumps.) Then fill a piping bag with the matcha cream cheese and pipe some into the center of each muffin. Fill it enough to where it reaches the top and make a circle.
Top the muffin edges with some pumpkin seeds then bake the muffins for about 25 minutes. Once the muffins are done let them cool for a few minutes before enjoying! Store them in the fridge for up to a week or freeze them for enjoying later!
Other recipes you will enjoy
Pumpkin Cupcakes with Cream Cheese Frosting
Maple Glazed Pumpkin Spice Donuts
Pumpkin Matcha Cream Cheese Muffins
Equipment
- 12 muffins cups
- muffin tin
- Mixing bowls
Ingredients
For the muffin batter
- 1 1/2 cups gluten free 1:1 flour
- 1/2 cup almond flour
- 2/3 cup coconut sugar
- 1 cup pumpkin puree
- 1/2 cup coconut or almond milk
- 1/4 cup ground flax
- 1/3 cup maple syrup
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 2 tsp baking powder
- 2 tsp vanilla extract
- Pumpkin seeds(for topping)
For the Matcha Cream Cheese Filling
- 8 oz dairy free cream cheese
- 1 tsp matcha powder(I love the brand Matcha Nude)
- 6 tbsp powdered monk fruit or sugar
- 2 tbsp gluten free flour
- 1 tsp vanilla extract
Instructions
- In a bowl, mix together the gluten free flour, almond flour, coconut sugar, ground flax, pumpkin spice, cinnamon, and baking powder.
- In a separate bowl, mix together the pumpkin puree, coconut or almond milk, maple syrup, and vanilla extract.
- Combine the wet and dry ingredients and mix thoroughly but try not too over mix.
- Add about 1/4 cup muffin batter to 12 muffin cups.
- Make your matcha cream cheese filling by mixing together the cream cheese, matcha, powdered monk fruit, Gf flour, and vanilla extract.(I recommend sifting the powdered ingredients to avoid clumps.)
- Fill a piping bag with the matcha cream cheese and pipe some into the center of each muffin. Fill it enough to where it reaches the top and make a circle.
- Top the muffin edges with some pumpkin seeds then bake the muffins for 25 minutes at 350 degrees.
- Once the muffins are done let them cool for a few minutes before enjoying! Store them in the fridge for up to a week or freeze them for enjoying later!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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