# What You'll Need:
→ Muffin Batter
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
# Steps to Follow:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a small bowl, blend flour, light brown sugar, cinnamon, and salt. Add cold cubed butter and work into mixture with fingers or a pastry cutter until crumbly. Refrigerate until needed.
03 - In a medium bowl, whisk together flour, matcha powder, 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 extract until smooth.
05 - Add dry ingredients to wet ingredients and carefully fold together just until incorporated; do not overmix.
06 - Distribute batter evenly among muffin cups, filling each about three-quarters full.
07 - Generously top each muffin portion with streusel mixture.
08 - Bake muffins for 20 to 22 minutes or until a toothpick inserted in the center emerges clean.
09 - Let muffins cool in the tin for 5 minutes. Transfer to a wire rack and cool completely.
