Save A unique fusion of tender pumpkin muffin flavors and the crisp texture of biscotti, enhanced with earthy matcha. Perfect for autumn mornings or a sophisticated tea break.
After experimenting with pumpkin muffins and traditional biscotti, I created this Matcha Pumpkin Muffin Biscotti as a delicious autumn treat that bridges cultures and baking styles. The vibrant green of matcha always intrigues my family and guests.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Matcha green tea powder: 1 tbsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Eggs: 2 large
- Granulated sugar: 3/4 cup (150 g)
- Pumpkin purée (unsweetened): 1/2 cup (120 g)
- Neutral oil (sunflower or canola): 1/4 cup (60 ml)
- Pure vanilla extract: 1 tsp
- Chopped toasted pecans or walnuts (optional): 1/2 cup (60 g)
- Mini white chocolate chips (optional): 1/3 cup (50 g)
Instructions
- Prepare the oven and baking sheet:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, matcha powder, cinnamon, and nutmeg.
- Combine wet ingredients:
- In a large bowl, beat eggs and sugar until light and creamy. Mix in pumpkin purée, oil, and vanilla extract until smooth.
- Make the dough:
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in nuts and chocolate chips, if using.
- Shape the logs:
- Divide dough in half. With floured hands, shape each half into a log (about 10 inches long and 2 inches wide) on the prepared baking sheet. Flatten slightly.
- Bake first round:
- Bake for 25 minutes, until firm and lightly golden. Remove from oven and let cool for 15 minutes.
- Slice and arrange:
- Reduce oven temperature to 300°F (150°C). Using a serrated knife, cut logs diagonally into 3/4-inch thick slices. Arrange slices cut-side down on baking sheet.
- Final bake:
- Bake for 10 minutes, flip, and bake another 10-12 minutes, until crisp and dry. Cool completely on a wire rack.
Save When I made these for my family the first time, my kids loved dipping them in warm milk while I enjoyed mine with green tea. Sharing biscotti together became our new autumn weekend ritual.
Required Tools
Mixing bowls, whisk, electric mixer (optional), measuring cups and spoons, baking sheet, parchment paper, serrated knife, wire rack
Allergen Information
Contains eggs, wheat (gluten), and may contain tree nuts and dairy if using white chocolate chips. Always check ingredient labels for sensitivities.
Nutritional Information
Per serving: 120 Calories, Total Fat: 4 g, Carbohydrates: 19 g, Protein: 2 g
Save Serve these biscotti with tea or coffee for a delightful autumn treat. Store in an airtight container and enjoy them for up to two weeks.
Recipe Guide
- → Can I use gluten-free flour?
Yes, substitute with a 1:1 gluten-free blend. Texture may differ slightly, but the biscotti will still be crisp.
- → Is it possible to skip nuts and chocolate chips?
Absolutely. Leaving them out creates a smoother, nut-free biscotti, allowing matcha and pumpkin to shine.
- → How do I make the biscotti extra crunchy?
After the final bake, drizzle with melted white chocolate and let cool completely before storing.
- → How should I store these biscotti?
Keep biscotti in an airtight container at room temperature for up to two weeks to preserve texture.
- → Can I swap pecans for other nuts?
Pistachios, walnuts, or almonds work well. Toast them first for extra flavor and crunch.