# Components:
→ 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
# Directions:
01 - Preheat oven to 375°F and arrange paper liners in a 12-cup muffin tin or apply a thin layer of oil to grease each cup.
02 - In a large mixing bowl, thoroughly whisk together flour, matcha powder, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly blended.
03 - In a separate bowl, whisk together pumpkin puree, brown sugar, eggs, vegetable oil, milk, and vanilla extract until mixture is smooth and uniform.
04 - Gently fold wet ingredients into the dry mixture using a spatula, stirring just until no dry flour remains; avoid overmixing for optimal texture.
05 - Evenly divide batter into prepared muffin cups. Sprinkle with pumpkin seeds and coarse sugar if desired.
06 - Bake for 22 to 25 minutes, or until golden and a toothpick inserted into the center of a muffin emerges clean or with a few moist crumbs attached.
07 - Allow muffins to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
