# What you'll need:
→ Muffins
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
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cold, cubed butter and work it in with a pastry cutter or fingers until coarse crumbs form. Refrigerate until needed.
03 - In a medium bowl, whisk together flour, matcha, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
04 - In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla until well integrated and smooth.
05 - Add the dry mixture into the wet mixture and gently fold until just combined. Do not overmix.
06 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Generously sprinkle the chilled streusel topping over each portion of batter.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center exits clean.
09 - Allow baked muffins to cool in the tin for 5 minutes, then transfer to a wire rack until fully cool.
