Moist muffins blending matcha, pumpkin, and white chocolate—easy, delicious, and perfect for cozy mornings.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon matcha green tea powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
→ Wet Ingredients
07 - 1 cup pumpkin puree
08 - 2/3 cup granulated sugar
09 - 1/3 cup packed brown sugar
10 - 2 large eggs
11 - 1/2 cup vegetable oil
12 - 1/4 cup milk
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 3/4 cup white chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together flour, matcha powder, baking powder, baking soda, salt, and cinnamon until evenly incorporated.
03 - In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and homogeneous.
04 - Pour the wet mixture over the dry ingredients. Stir gently using a spatula just until fully combined; avoid overmixing.
05 - Fold in the white chocolate chips, distributing evenly throughout the batter.
06 - Divide the batter equally among the prepared muffin cups, filling each approximately three-quarters full.
07 - Transfer to oven and bake for 20–22 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then remove and place on a wire rack to cool completely before serving.
