# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
05 - 2 teaspoons matcha powder
06 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
07 - 1/2 cup unsalted butter, melted and cooled
08 - 1/2 cup granulated sugar
09 - 1/4 cup packed light brown sugar
10 - 1 large egg
11 - 3/4 cup pumpkin purée (not pumpkin pie filling)
12 - 1 teaspoon pure vanilla extract
# Preparation steps:
01 - Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease each cavity.
02 - Whisk together flour, baking powder, baking soda, salt, matcha powder, and cinnamon in a medium bowl until evenly distributed.
03 - In a large bowl, whisk melted butter, granulated sugar, and light brown sugar until smooth. Add egg, pumpkin purée, and vanilla extract, whisking until fully blended.
04 - Deposit dry ingredient mixture into wet ingredients. Gently stir with a spatula until just combined, avoiding overmixing.
05 - Evenly spoon batter into prepared muffin cups, filling each cavity about 3/4 full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow bites to cool in tin for 5 minutes, then transfer to wire rack to cool completely.
