Gluten Free Pumpkin Matcha Muffins
T Tegan Woo

Gluten Free Pumpkin Matcha Muffins

Nov 1, 2015 · matcha · recipes

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.


  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup coconut syrup (You can substitute for coconut nectar, maples syrup or honey)
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • ¼ cup milk of choice (We used lactose-free milk, but you can easily sub for almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon real vanilla extract
  • ½ teaspoon salt
  • 1 tbsp of matcha (We used our Organic Classic Grade Matcha)
  • ½ teaspoon cinnamon*
  • ½ teaspoon ground ginger*
  • ¼ teaspoon nutmeg*
  • ¼ teaspoon cloves*
  • 1¾ cups gluten free flour (We used Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
  • ⅓ cup gluten free oats, plus more for sprinkling on top
  • walnuts (or substitute)

* If you have pumpkin spice, you can substitute that for the all the spices.


  1. Take your eggs out to bring them to room temperature. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease ten cups of your muffin tin.
  2. If you want to make matcha butter after, take a few tablespoons of butter out now to soften.
  3. In a large bowl, use a whisk to beat together the oil and coconut syrup (or substitute). Add the eggs and beat well. Mix in the pumpkin purée with the milk. Sift the matcha into the bowl. Add the baking soda, vanilla extract, salt and all the spices.
  4. Add the flour and oats and mix until just combined. Add the walnuts (or substitute nut) now.
  5. Scoop the batter into the muffin cups. Sprinkle oats onto the muffin tops with a small amount of oats. Bake muffins for 25 minutes or so. Check the muffin is done by inserting a toothpick or knife into the muffin. If it comes out clean, you're good to go. Place the muffin tray on a cooling rack.
  6. Wait until they've cooled down and remove them from the tin. 
  7. Smother in matcha butter or eat as is!

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.

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