# 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 such as oat, soy, or almond
10 - 1/2 cup light oil such as 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
# Steps to Follow:
01 - Preheat oven to 350°F. 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, salt, cinnamon, and nutmeg until evenly blended.
03 - In a separate bowl, combine pumpkin puree, non-dairy milk, light oil, sugar, vanilla extract, and apple cider vinegar. Whisk together until fully incorporated and smooth.
04 - Pour wet mixture into the dry ingredients. Gently stir with a spatula until just combined. Avoid overmixing to maintain a tender crumb.
05 - Fold in vegan chocolate chips or chopped dark chocolate if using.
06 - Divide batter evenly among muffin cups. Sprinkle pumpkin seeds on top if desired.
07 - Bake for 22 to 25 minutes or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool fully before serving.
