# What You'll Need:
→ 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 (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
# Directions:
01 - Set oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large mixing bowl, whisk flour, matcha powder, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
03 - In a separate bowl, whisk together pumpkin puree, non-dairy milk, oil, sugar, vanilla extract, and apple cider vinegar until smooth.
04 - Pour wet mixture into dry ingredients. Gently stir with a spatula just until fully combined. Avoid overmixing.
05 - If using, fold chocolate chips or chopped dark chocolate into the batter.
06 - Divide batter evenly among prepared muffin cups. Sprinkle with pumpkin seeds if desired.
07 - Place tin on center rack. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely.
