# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon matcha powder (culinary grade)
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup granulated sugar
→ Wet Ingredients
07 - 1 cup pumpkin purée (unsweetened)
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/3 cup unsalted butter, melted and cooled
11 - 1 teaspoon vanilla extract
→ Optional Glaze
12 - 1/2 cup powdered sugar
13 - 1 tablespoon milk
14 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together flour, matcha powder, baking powder, baking soda, salt, and sugar until evenly blended.
03 - In a separate bowl, whisk pumpkin purée, eggs, milk, melted butter, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients. Gently fold using a spatula until just combined, avoiding overmixing.
05 - Evenly divide batter among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool fully.
08 - For the optional glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over cooled muffins before serving.
