Save A delightful fusion dessert layering tender matcha muffins, spiced pumpkin cream, and whipped cream for a vibrant, autumn-inspired treat.
I first made these trifles for a fall potluck and was amazed at how quickly they disappeared, with guests loving the blend of Japanese and American flavors in every bite.
Ingredients
- All-purpose flour: 1 cup (130 g) for the matcha muffins
- Matcha powder: 2 tbsp for vivid color and flavor
- Granulated sugar: 1/2 cup (100 g) to sweeten the muffins
- Baking powder: 1 tsp for rise
- Baking soda: 1/4 tsp for light texture
- Salt: 1/4 tsp for balance
- Eggs: 2 large, for structure
- Vegetable oil: 1/3 cup (80 ml) for moisture
- Whole milk: 1/2 cup (120 ml) for a tender crumb
- Vanilla extract: 1 tsp for aroma
- Pumpkin puree: 1 cup (240 g) for pumpkin cream
- Heavy cream: 1/2 cup (120 ml) for pumpkin cream
- Powdered sugar: 1/4 cup (30 g) for pumpkin cream sweetness
- Ground cinnamon: 1/2 tsp for warming spice
- Ground ginger: 1/4 tsp for zest
- Ground nutmeg: 1/8 tsp for depth
- Pumpkin cream salt: Pinch for flavor
- Heavy whipping cream: 1 cup (240 ml), divided for whipped cream
- Whipped cream powdered sugar: 2 tbsp to sweeten
- Whipped cream vanilla extract: 1/2 tsp for flavor
- Roasted pumpkin seeds: 1 tbsp, optional garnish
- Matcha powder: Pinch, optional for garnish
Instructions
- Prepare oven:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix dry ingredients:
- In a large bowl, whisk together flour, matcha powder, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients:
- In a separate bowl, whisk eggs, oil, milk, and vanilla. Add wet ingredients to dry and mix until just combined.
- Bake muffins:
- Divide batter among muffin cups. Bake 18 to 20 minutes until a toothpick comes out clean. Cool completely.
- Make pumpkin cream:
- In a medium bowl, whisk pumpkin puree, heavy cream, powdered sugar, cinnamon, ginger, nutmeg, and salt until smooth. Chill until needed.
- Whip cream:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Keep chilled.
- Assemble trifles:
- Cut cooled matcha muffins into cubes. In glasses, layer muffin cubes, pumpkin cream, and whipped cream. Repeat as desired.
- Garnish:
- Add pumpkin seeds and dusting of matcha powder if desired.
- Serve:
- Serve immediately or chill for up to 2 hours before serving.
Save My kids love helping layer the matcha muffins and pumpkin cream into the glasses, making it a fun autumn weekend activity for the whole family.
Required Tools
Muffin tin and liners, mixing bowls, electric mixer or whisk, measuring cups and spoons, serving glasses or trifle dishes, spatula
Allergen Information
Contains eggs, milk, wheat (gluten). Always check product labels for allergens in processed ingredients.
Nutritional Information
Calories: 340. Total Fat: 19 g. Carbohydrates: 38 g. Protein: 5 g per serving.
Save Enjoy these matcha pumpkin muffin trifles for your next festive dessert table. Their colorful layers are sure to impress!
Recipe Questions & Answers
- → Can I make this dessert ahead?
Yes, you can assemble and chill for up to 2 hours before serving, though the muffins are best fresh to avoid sogginess.
- → What substitutions can I use for a vegan option?
Use plant-based milk and oil, and substitute vegan whipped topping for heavy cream. Always check ingredient labels.
- → Is it possible to enrich the pumpkin cream?
Yes, mascarpone cheese can be incorporated for a richer, more decadent pumpkin layer with added creaminess.
- → How do I achieve soft muffin cubes?
Cool muffins completely before cutting to prevent crumbling and ensure a clean texture for layering in the glass.
- → What flavors complement this dessert?
The earthy matcha contrasts beautifully with warm spices in the pumpkin cream, and sweet vanilla whipped cream rounds out the flavors.
- → Can I garnish with other toppings?
Roasted pumpkin seeds add crunch, and a pinch of matcha powder provides extra color and flavor. Customize as desired.