Moist muffins blend matcha, pumpkin, and spices. Pumpkin seeds add crunch, perfect for mornings or snacks.
# What you need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon matcha green tea powder
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
09 - 1 cup canned pumpkin puree
10 - 2/3 cup packed light brown sugar
11 - 2 large eggs
12 - 1/2 cup vegetable oil
13 - 1/4 cup milk
14 - 1 teaspoon pure vanilla extract
→ Optional Toppings
15 - 2 tablespoons pumpkin seeds
16 - 1 tablespoon coarse sugar
# How to Make It:
01 - Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - In a large mixing bowl, whisk together flour, matcha powder, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly distributed.
03 - In a separate bowl, whisk together pumpkin puree, light brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and fully integrated.
04 - Add wet mixture to dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few small lumps are acceptable.
05 - Divide batter evenly among the muffin cups. Sprinkle each with pumpkin seeds and coarse sugar if desired.
06 - Place the tin in the oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
