Moist, fusion bites blending matcha, pumpkin, and chocolate chips for an easy vegetarian snack or dessert.
# What You'll Need:
→ 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 (dairy or plant-based)
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 1/2 cup mini chocolate chips, plus extra for topping (optional)
# Steps to Follow:
01 - Preheat oven to 350°F (175°C). Line mini muffin tin with paper liners or grease lightly with baking spray.
02 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, matcha powder, and ground cinnamon until fully blended.
03 - In a large mixing bowl, whisk pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until mixture is smooth and homogenous.
04 - Add dry ingredient blend to wet mixture and stir gently with a rubber spatula until just combined, taking care to avoid overmixing.
05 - Fold mini chocolate chips into the batter using a spatula.
06 - Divide batter evenly among mini muffin cavities, filling each about three-quarters full. Sprinkle additional chocolate chips on top if desired.
07 - Bake in preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a muffin bite emerges clean or with a few moist crumbs.
08 - Let bites cool in the pan for 5 minutes, then transfer to a wire rack to cool fully before serving.
