# What You'll Need:
→ 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 the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together all-purpose flour, matcha powder, granulated sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
03 - In a second bowl, whisk the eggs, vegetable oil, whole milk, and vanilla extract. Pour the wet ingredients into the dry mixture and fold until just blended.
04 - Divide batter evenly among the prepared muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted in the center emerges clean. Let muffins cool fully on a wire rack.
05 - Whisk pumpkin puree, heavy cream, powdered sugar, cinnamon, ginger, nutmeg, and a pinch of salt in a medium mixing bowl until smooth. Refrigerate until ready to use.
06 - Combine heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl. Beat with an electric mixer or whisk until soft peaks form. Keep refrigerated until assembly.
07 - Cut cooled matcha muffins into small cubes. In individual serving glasses, layer matcha muffin cubes, a spoonful of pumpkin cream, and whipped cream. Repeat layering as preferred.
08 - Top each trifle with roasted pumpkin seeds and a dusting of matcha powder if desired. Serve immediately; alternatively, chill assembled trifles for up to 2 hours before serving.
