Matcha Pumpkin Muffin Balls (Print)
Energizing balls with pumpkin, matcha, spices, oats, and chocolate. Ready fast and ideal for on-the-go snacking.
# Components:
→ Dry Ingredients
01 - 1 cup rolled oats (certified gluten-free if needed)
02 - 1/2 cup almond flour
03 - 2 tablespoons ground flaxseed
04 - 1 1/2 teaspoons pumpkin pie spice
05 - 1 tablespoon matcha green tea powder
06 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
07 - 1/2 cup unsweetened pumpkin purée
08 - 1/4 cup pure maple syrup
09 - 1/2 cup almond butter (or sunflower seed butter for nut-free option)
10 - 1 teaspoon vanilla extract
→ Mix-ins
11 - 1/3 cup mini dark chocolate chips (dairy-free if required)
12 - 2 tablespoons pumpkin seeds (pepitas), plus extra for garnish
# Method:
01 - Add rolled oats, almond flour, ground flaxseed, pumpkin pie spice, matcha powder, and sea salt to a large mixing bowl. Stir thoroughly to distribute spices and powders evenly.
02 - In a separate bowl, whisk together pumpkin purée, maple syrup, almond butter, and vanilla extract until the mixture is smooth and homogenous.
03 - Pour the wet mixture over the dry ingredients. Stir using a spatula until a thick, cohesive dough forms.
04 - Fold in the mini chocolate chips and pumpkin seeds, ensuring they are dispersed throughout the dough.
05 - Using a tablespoon measure or small cookie scoop, portion the dough and roll each into approximately 1-inch diameter balls.
06 - Optionally, press additional pumpkin seeds onto the top of each ball for presentation.
07 - Arrange the formed balls on a parchment-lined baking tray. Refrigerate for a minimum of 30 minutes to firm up texture. Store in an airtight container in the refrigerator for up to 1 week.
# Expert Advice:
01 -
- Energizing snack with matcha and pumpkin
- Easy to prepare and portable for busy days
02 -
- Nut-free version available by using sunflower seed butter
- Check ingredient labels for allergens, especially chocolate chips
03 -
- Chill the dough before rolling if it's too sticky
- Swap chocolate chips for dried cranberries or dates for a fruitier option