# Components:
→ Muffin Base
01 - 1 3/4 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
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1 cup canned pumpkin purée
10 - 2/3 cup granulated sugar
11 - 1/3 cup light brown sugar, packed
12 - 2 large eggs
13 - 1/2 cup vegetable oil
14 - 1/4 cup milk (dairy or plant-based)
15 - 1 teaspoon pure vanilla extract
→ Streusel Topping
16 - 1/2 cup all-purpose flour
17 - 1/3 cup light brown sugar, packed
18 - 1/2 teaspoon ground cinnamon
19 - Pinch of salt
20 - 1/4 cup unsalted butter, cold and cubed
# Directions:
01 - Preheat oven to 350°F. Arrange paper liners in a standard 12-cup muffin tin or lightly grease each cup.
02 - In a small bowl, blend all-purpose flour, brown sugar, ground cinnamon, and salt. Incorporate cold, cubed butter using a pastry cutter or fork until the mixture forms coarse crumbs. Refrigerate until required.
03 - In a medium bowl, whisk together all-purpose flour, matcha powder, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg.
04 - In a separate large bowl, whisk pumpkin purée, granulated sugar, light brown sugar, eggs, vegetable oil, milk, and vanilla extract until the mixture is uniform and smooth.
05 - Add the dry ingredients to the wet mixture. Gently fold until just combined to avoid overmixing.
06 - Distribute the batter evenly into each muffin cup, filling each approximately three-quarters full.
07 - Generously sprinkle chilled streusel topping over the surface of each muffin.
08 - Place the tin in the oven and bake for 20 to 22 minutes, until a toothpick inserted in the center emerges clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
