# Components:
→ Matcha Muffins
01 - 1 cup all-purpose flour
02 - 2 tablespoons matcha powder
03 - 1/2 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs
08 - 1/3 cup vegetable oil
09 - 1/2 cup whole milk
10 - 1 teaspoon vanilla extract
→ Pumpkin Cream
11 - 1 cup pumpkin puree
12 - 1/2 cup heavy cream
13 - 1/4 cup powdered sugar
14 - 1/2 teaspoon ground cinnamon
15 - 1/4 teaspoon ground ginger
16 - 1/8 teaspoon ground nutmeg
17 - Pinch of salt
→ Whipped Cream
18 - 1 cup heavy whipping cream
19 - 2 tablespoons powdered sugar
20 - 1/2 teaspoon vanilla extract
→ Garnish
21 - 1 tablespoon roasted pumpkin seeds (optional)
22 - Pinch of matcha powder (optional)
# Directions:
01 - Set oven to 350°F and line a muffin tin with paper liners.
02 - In a large mixing bowl, whisk together flour, matcha powder, granulated sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk together eggs, vegetable oil, whole milk, and vanilla extract until fully incorporated.
04 - Pour wet mixture into dry ingredients and gently stir until just combined without overmixing.
05 - Divide batter evenly into muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins completely.
06 - In a medium bowl, whisk together pumpkin puree, heavy cream, powdered sugar, cinnamon, ginger, nutmeg, and salt until a smooth cream forms. Refrigerate until ready to use.
07 - In a chilled bowl, use an electric mixer or whisk to beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks hold. Keep cold until assembly.
08 - Cut cooled matcha muffins into small cubes. Layer muffin cubes, pumpkin cream, and whipped cream in serving glasses or trifle dishes, repeating layers as preferred.
09 - Top with roasted pumpkin seeds and a dusting of matcha powder if desired. Serve immediately or chill assembled trifles for up to 2 hours before serving.
