Moist snack bites packed with pumpkin, matcha, and chocolate chips. Vegetarian and simple to prepare.
# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup almond flour
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2 tablespoons matcha green tea powder
07 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
08 - 1 cup pumpkin puree
09 - 1/2 cup brown sugar
10 - 1/4 cup vegetable oil
11 - 1/4 cup milk
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 1/2 cup mini chocolate chips
15 - Extra mini chocolate chips for topping (optional)
# Directions:
01 - Preheat oven to 350°F. Line a mini muffin tin with paper liners or lightly grease with baking spray.
02 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, matcha powder, and cinnamon until thoroughly combined.
03 - Whisk pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract in a large bowl until smooth and cohesive.
04 - Gently stir dry mixture into wet mixture just until incorporated; do not overmix.
05 - Fold mini chocolate chips into the batter.
06 - Divide batter evenly into the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle additional chocolate chips on top.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Let cool in the pan for 5 minutes, then remove and transfer to a wire rack to cool completely.
