# What You’ll 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
# Step-by-Step Guide:
01 - Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease each cavity with oil.
02 - In a large bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until thoroughly mixed.
03 - In a separate bowl, whisk the pumpkin puree, light brown sugar, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and fully blended.
04 - Gradually fold the wet mixture into the dry ingredients using a spatula, mixing until just combined. Avoid overmixing; the batter should retain a slightly lumpy texture.
05 - Evenly distribute the batter among the prepared muffin cups. Optionally, sprinkle each muffin with pumpkin seeds and coarse sugar.
06 - Transfer the tin to the oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin yields no wet batter.
07 - Remove from oven and allow muffins to cool in the tin for 5 minutes. Carefully transfer to a wire rack to cool completely before serving.
