Pumpkin muffins are just the right thing for Fall. Thing is, we are obsessed with matcha over here, so it's nearly impossible to not add matcha to everything we make. Plus, one of our favourite things to do is to find out if a flavour is a good match for matcha green tea. These Pumpkin Matcha Muffins were our first test for pumpkin + matcha and they turned out fantastic! Since we're gluten free, these are muffins are too. They're super easy to make and turn out quite fluffy for gluten free. They're sweetened with coconut syrup and include healthy coconut oil to keep you full and satisfied longer. Make it through the afternoon slump with these and a hot tea.
We enjoyed our gluten free pumpkin matcha muffins with homemade matcha butter! Our recipe is below.
Here's the recipe for light, fluffy, gluten free pumpkin matcha muffins with coconut oil, oats and pumpkin puree. We adapted a recipe from Cookie + Kate to make these for matcha lovers. Makes 10 muffins.
* If you have pumpkin spice, you can substitute that for the all the spices.
Want to make matcha butter? It's easy!
We use 1 teaspoon of matcha to 1 tablespoon of butter. You can use more or less matcha - it's personal preference. For a real treat, use a grass fed butter like Kerrygold. Put the butter in a small bowl and add the matcha. Best to sift your matcha over the butter. If you don't have a sifter it's okay, you'll just have to mix it more! Mix together really well until smooth and no matcha lumps are visible. If you like, you can re-form the butter by scooping onto a sheet of plastic wrap and rolling into a tube. You can place that in the fridge to harden and then slice the butter off as you need.