🎃 Pumpkin Muffins with Matcha Cream Cheese Filling
Rated 5.0 stars by 1 users
Servings
12 Muffins
Prep Time
20 minutes
Cook Time
25 minutes
A cozy fall treat from Lanina of Colorful Superfoodie. Gluten-free, dairy-free, and totally matcha-approved 🍵✨
When the leaves start falling and pumpkin spice takes over everything (we’re not mad about it), there’s nothing better than a freshly baked muffin with a warm, creamy center. And if that center happens to be matcha cream cheese? Even better.
We partnered with the incredible Lanina, Colorful Superfoodie to bring you this dreamy fall recipe that’s gluten-free, dairy-free, and loaded with flavor. It’s rich, cozy, and powered by real ingredients, including our organic matcha powder, of course.
These muffins are perfect for weekend baking, brunch spreads, or just a treat-yourself snack. Bonus: they freeze well, so you can keep the cozy vibes going all season long.
Ingredients
- 1 ½ cups gluten-free 1:1 flour
- ½ cup almond flour
- ⅔ cup coconut sugar
- 1 cup pumpkin purée
- ½ cup coconut or almond milk
- ¼ cup ground flax
- ⅓ cup maple syrup
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 2 tsp baking powder
- 2 tsp vanilla extract
- Pumpkin seeds (for topping)
- 8 oz dairy-free cream cheese
-
1 tsp Matcha Nude matcha powder
- 6 tbsp powdered monk fruit
- 2 tbsp gluten-free flour
- 1 tsp vanilla extract
For the Muffin Batter:
For the Matcha Cream Cheese Filling:
Directions
- Preheat oven to 350°F and prepare 12 muffin cups.
- In a large bowl, mix together the gluten-free flour, almond flour, coconut sugar, ground flax, pumpkin spice, cinnamon, and baking powder.
- In a separate bowl, whisk together the pumpkin purée, milk, maple syrup, and vanilla extract.
- Combine the wet and dry ingredients and mix until just combined. Don’t overmix!
- Add about ¼ cup of batter into each muffin cup.
- In another bowl, make the matcha cream cheese filling by mixing together cream cheese, matcha powder, powdered monk fruit, gluten-free flour, and vanilla extract. (Sift powdered ingredients to avoid clumps.)
- Fill a piping bag with the matcha cream cheese filling and pipe into the center of each muffin—just to the top, in a circular motion.
- Top the muffin edges with pumpkin seeds.
- Bake for 25 minutes.
- Let cool before enjoying. Store in the fridge for up to a week, or freeze for later.
Recipe Note
✨ Why Matcha + Pumpkin = Fall Perfection
Matcha adds a subtle earthy sweetness (without overpowering), while the pumpkin keeps things moist and cozy. Add in cinnamon, maple, and that creamy center, and you've got a fall recipe that hits every note.
This combo is energizing, nourishing, and completely indulgent, all while being gluten-free and dairy-free. We love to see it.
🍵 Shop the Matcha
Ready to bake? Make sure you’ve got your Matcha Nude on hand. We recommend First Whisk or Premium for this recipe. Both are organic, smooth, and perfectly balanced for baking.
💚 Special Thanks
This recipe was created by Lanina of Colorful Superfoodie, check her out on Instagram @colorful_superfoodie for more colorful recipes!
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