Save It This moist chewy Matcha Pumpkin Muffin Blondies recipe brings together the nutty intensity of matcha with the gentle sweetness of pumpkin for a one-pan dessert that always wins rave reviews. The white chocolate chips add an extra touch of decadence and visual flair making these blondies a showstopper at any fall gathering or just for satisfying a weekday sweet tooth.
My friends are always amazed by how vibrant and aromatic these blondies are. I started baking them after a trip to Japan introduced me to the wonders of matcha and now this recipe is my signature fall treat.
Ingredients
- All-purpose flour: provides structure and gives that classic blondie chew so look for fresh flour for best results
- Granulated sugar: sweetens and browns the blondies evenly
- Light brown sugar: offers slight caramel undertones for a richer taste
- Baking powder: gives the blondies their soft lift and helps them bake evenly
- Fine sea salt: balances the sweetness and sharpens flavors
- Matcha powder: lends a beautiful green color and earthy depth always choose ceremonial or top culinary grade for vivid color and less bitterness
- Unsalted butter: creates richness and that gooey texture use good quality butter for flavor
- Large egg: binds everything together and gives a plush crumb
- Pure vanilla extract: brings out the sweetness and rounds out the flavors opt for real vanilla
- Pumpkin purée: infuses moisture and gentle sweetness make sure to use pure pumpkin not pie filling
- White chocolate chips: add creamy pops of sweetness and complement matcha’s complexity pick good melting chips for best texture
- Ground cinnamon: is optional but adds extra warmth and pairs beautifully with pumpkin use fresh for best aroma
Instructions
- Prep the Pan:
- Line your eight-inch square pan with parchment so the blondies lift out easily
- Mix the Dry Ingredients:
- Whisk flour granulated sugar brown sugar baking powder sea salt and matcha in a medium bowl whisk thoroughly to eliminate lumps and blend the matcha evenly
- Blend the Wet Ingredients:
- In a large bowl whisk melted butter egg vanilla and pumpkin purée until smooth pause to make sure the egg is fully integrated
- Combine Wet and Dry:
- Pour the dry blend into the wet mixture stir gently with a rubber spatula until only just combined a few streaks of flour are fine
- Fold in Add-ins:
- Gently fold in white chocolate chips and cinnamon if using do not overmix or the blondies may turn dense
- Fill the Pan:
- Spread the batter evenly ensuring it reaches all corners then sprinkle a few extra white chocolate chips on top for a pretty presentation
- Bake:
- Place in the oven and bake for twenty-two to twenty-five minutes the edges should be set and a toothpick in the center should yield moist crumbs for fudginess
- Cool and Slice:
- Let the blondies cool completely in the pan then use the parchment to lift them out and slice into neat squares
Save It Confession my absolute favorite part is sneaking a leftover corner piece with afternoon tea. Once my kids surprised me with homemade blondies using this recipe on Mother’s Day and their joyful mess in the kitchen made every bite taste sweeter.
Storage Tips
Store leftover blondies in an airtight container at room temperature for up to three days. For longer storage keep them in the refrigerator where they will stay soft up to a week. Individually wrap and freeze slices for up to two months just warm slightly before serving.
Ingredient Substitutions
Swap butter for vegan margarine and use a flax egg for a completely plant-based blondie. Gluten-free flour blends can work for those avoiding wheat just monitor texture as baking times may vary. Try using dark or milk chocolate chips for a twist or adding chopped nuts for crunch.
Serving Suggestions
Serve blondies slightly warmed with a scoop of vanilla or matcha ice cream. Cut into mini squares for autumn parties or share with friends in treat bags. Dust lightly with extra matcha for dramatic color when serving at brunch.
Cultural and Seasonal Inspiration
This treat is inspired by matcha’s long history in Japan and America’s love of sweet pumpkin treats. Matcha’s deep green hue feels festive in autumn and winter but is lovely any time of year. The fusion of flavors comes from blending my travel memories with cozy holiday baking at home.
Seasonal Adaptations
Try adding pumpkin spice in October for extra warmth. Sprinkle chopped toasted pecans in November for Thanksgiving flair. Use heart-shaped cutters during Valentine’s season and gift the green and gold blondies.
Success Stories
My neighbor thanked me after her picky teens polished off half a pan. It has become the most requested bake at my workplace potlucks. Once a friend mailed them as part of a care package to her family across the country and got rave reviews.
Freezer Meal Conversion
Let blondies cool fully before slicing. Wrap individual squares tightly in plastic or use reusable wax wraps. Label and freeze for up to two months then thaw at room temperature or zap in the microwave for treats on demand.
Save It Enjoy these vibrant blondies as a festive autumn treat or bake a batch to share. They make cozy snacks and beautiful gifts for loved ones.
Recipe FAQs
- → What flavor does matcha add?
Matcha lends a mild earthy, slightly grassy note that balances the pumpkin’s sweetness in these blondies.
- → Can I use canned pumpkin?
Yes, use plain pumpkin purée—not pumpkin pie filling—to retain the natural flavor and texture in the bars.
- → How do I know when they’re baked?
Blondies are done when edges are set and a toothpick inserted in the center comes out with moist crumbs, not wet batter.
- → Are these suitable for vegetarians?
Yes, this treat uses standard vegetarian ingredients. For vegan option, swap butter and egg for alternatives.
- → Can I customize the add-ins?
Absolutely! Fold in nuts, dried fruit, or extra white chocolate for added texture and flavor.
- → Should I cool before slicing?
Yes, cooling completely helps set their structure, making slicing and serving much easier.