Matcha Pumpkin Muffin Waffles (Print View)
Fluffy muffin waffles with earthy matcha and sweet pumpkin flavor, ideal for breakfast or brunch.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons matcha green tea powder
06 - 1 teaspoon ground cinnamon
07 - 1/2 cup granulated sugar
→ Wet Ingredients
08 - 1 cup unsweetened pumpkin purée
09 - 2 large eggs
10 - 1 cup milk (dairy or unsweetened non-dairy)
11 - 1/4 cup melted unsalted butter or coconut oil
12 - 1 teaspoon vanilla extract
# Method:
01 - Set the waffle iron to preheat following the manufacturer's guidelines.
02 - Whisk together all-purpose flour, baking powder, baking soda, fine sea salt, matcha powder, ground cinnamon, and granulated sugar in a large mixing bowl until thoroughly blended.
03 - Whisk together pumpkin purée, eggs, milk, melted butter or coconut oil, and vanilla extract in a separate bowl until the mixture is smooth.
04 - Pour the wet mixture into the bowl with dry ingredients and gently fold together until just combined, retaining a few small lumps to ensure tenderness.
05 - If necessary, lightly grease the waffle iron. Portion approximately 1/3 to 1/2 cup batter onto the preheated grids, adjusting for the waffle iron's size.
06 - Close the waffle iron and cook until the waffles are golden brown and crisp, approximately 3 to 5 minutes per batch or according to manufacturer instructions.
07 - Serve the waffles warm. Optionally, garnish with maple syrup, whipped cream, or a dusting of matcha powder for added flavor.
# Expert Advice:
01 -
- Fusion of Japanese and American flavors in an easy breakfast treat
- Can be customized with toppings for extra nutrition and crunch
02 -
- Leftover waffles freeze well and can be reheated in a toaster
- Substitute half the flour with whole wheat for added fiber
03 -
- Stir in chopped nuts for extra texture
- Try topping with Greek yogurt and sliced fruit for a healthy twist