Save A delightful fusion dessert layering tender matcha muffins, spiced pumpkin cream, and whipped cream for a vibrant, autumn-inspired treat.
I first made these trifles for a fall dinner party, and everyone was surprised by how the earthy matcha complemented the sweet, spiced pumpkin cream. It has since become my go-to autumn dessert.
Ingredients
- All-purpose flour: 1 cup (130 g) for the matcha muffins
- Matcha powder: 2 tbsp for vibrant color and flavor
- Granulated sugar: 1/2 cup (100 g) to sweeten the muffins
- Baking powder: 1 tsp for leavening
- Baking soda: 1/4 tsp for texture
- Salt: 1/4 tsp for balance
- Eggs: 2 large, for structure
- Vegetable oil: 1/3 cup (80 ml) to keep muffins moist
- Whole milk: 1/2 cup (120 ml) for richness
- Vanilla extract: 1 tsp for aroma
- Pumpkin puree: 1 cup (240 g) for the pumpkin cream
- Heavy cream: 1/2 cup (120 ml) for pumpkin cream, 1 cup (240 ml) for whipped cream
- Powdered sugar: 1/4 cup (30 g) for pumpkin cream, 2 tbsp for whipped cream
- Ground cinnamon: 1/2 tsp for warmth
- Ground ginger: 1/4 tsp for spice
- Ground nutmeg: 1/8 tsp for depth
- Pumpkin seeds: 1 tbsp roasted, for garnish (optional)
- Pinch of salt: for pumpkin cream balance
- Pinch of matcha powder: for garnish (optional)
Instructions
- Prepare the Muffins:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. In a large bowl, whisk together flour, matcha powder, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, oil, milk, and vanilla. Add wet ingredients to dry and mix until just combined. Divide batter evenly among muffin cups. Bake 18–20 minutes, until a toothpick comes out clean. Cool completely.
- Make Pumpkin Cream:
- In a medium bowl, whisk pumpkin puree, heavy cream, powdered sugar, cinnamon, ginger, nutmeg, and salt until smooth. Chill until needed.
- Whip the Cream:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Keep chilled.
- Assemble Trifles:
- Cut cooled matcha muffins into small cubes. In serving glasses, layer matcha muffin cubes, pumpkin cream, and whipped cream. Repeat layers as desired.
- Garnish and Serve:
- Top with roasted pumpkin seeds and a dusting of matcha powder if desired. Serve immediately or chill for up to 2 hours before serving.
Save My family loves assembling these together, letting each person build their own trifle in a glass. It turns dessert into a fun, interactive moment.
Required Tools
You will need muffin tin with liners, mixing bowls, an electric mixer or whisk, measuring cups and spoons, serving glasses or trifle dishes, and a spatula.
Allergen Information
This treat contains eggs, dairy, and wheat. Adjust with plant-based alternatives and gluten-free flour if needed.
Nutritional Information
Each serving provides approximately 340 calories, 19 g fat, 38 g carbohydrates, and 5 g protein.
Save Enjoy these colorful trifles as a show-stopping dessert for fall celebrations. Their layered flavors make each spoonful a cozy delight.
Recipe FAQ
- → How can I make these vegan?
Replace eggs with flaxseed meals, use plant-based milk and oil, and select non-dairy whipped topping.
- → Can I prepare the components ahead?
The matcha muffins can be baked a day in advance. Assemble trifles just before serving for best texture.
- → What can I use instead of mascarpone?
Mascarpone can be swapped for cream cheese or omitted for a lighter pumpkin cream.
- → Are there gluten-free options?
Substitute all-purpose flour with a gluten-free blend to make the trifles suitable for gluten-free diets.
- → How long will assembled trifles stay fresh?
Refrigerated, trifles remain fresh for up to 2 hours. Beyond that, muffins may soften, affecting texture.