# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon matcha green tea powder
03 - 1 and 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 1 cup pumpkin puree
09 - 3/4 cup non-dairy milk (such as oat, soy, or almond)
10 - 1/2 cup light oil (sunflower or canola)
11 - 3/4 cup brown sugar or coconut sugar
12 - 2 teaspoons vanilla extract
13 - 1 teaspoon apple cider vinegar
→ Optional Add-ins
14 - 1/2 cup vegan chocolate chips or chopped dark chocolate
15 - 1/4 cup pumpkin seeds for topping
# Preparation Steps:
01 - Set the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together all-purpose flour, matcha powder, baking powder, baking soda, sea salt, ground cinnamon, and ground nutmeg until evenly combined.
03 - In a separate bowl, blend pumpkin puree, non-dairy milk, light oil, sugar, vanilla extract, and apple cider vinegar using a whisk until smooth.
04 - Gently pour the wet mixture into the dry ingredients. Incorporate with a spatula, stirring only until just combined to maintain muffin tenderness.
05 - If desired, fold in vegan chocolate chips or chopped dark chocolate to distribute evenly throughout the batter.
06 - Divide the batter evenly into the lined muffin cups. Optional: Sprinkle pumpkin seeds atop each portion for garnish.
07 - Bake on the middle rack for 22–25 minutes until the tops spring back and a toothpick inserted in the center comes out clean.
08 - Allow muffins to rest in the tin for 5 minutes, then carefully transfer to a wire rack until fully cooled.
