# 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 - Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
02 - Whisk together all-purpose flour, matcha powder, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
03 - In a separate bowl, whisk eggs, vegetable oil, whole milk, and vanilla extract until incorporated.
04 - Pour wet ingredients into dry mixture and stir just until combined.
05 - Divide batter evenly among prepared muffin cups. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool completely on a wire rack.
06 - Whisk pumpkin puree, heavy cream, powdered sugar, ground cinnamon, ground ginger, ground nutmeg, and a pinch of salt in a medium bowl until smooth. Refrigerate until use.
07 - Beat heavy whipping cream, powdered sugar, and vanilla extract together with an electric mixer or whisk until soft peaks form. Keep chilled.
08 - Cut cooled matcha muffins into small cubes. In serving glasses or trifle dishes, layer matcha muffin cubes, pumpkin cream, and whipped cream. Repeat layers as desired.
09 - Top each trifle with roasted pumpkin seeds and a light dusting of matcha powder, if desired. Serve immediately or refrigerate for up to 2 hours before serving.
