Soft bites with matcha, pumpkin, chocolate chips, and almond flour. Perfect for snacking or dessert occasions.
# 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
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 1/2 cup mini chocolate chips
# Directions:
01 - Preheat oven to 350°F and line a mini muffin tin with paper liners or lightly grease each cavity with baking spray.
02 - Whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, matcha powder, and cinnamon in a medium bowl until thoroughly blended.
03 - In a large bowl, whisk together pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until smooth and homogeneous.
04 - Gently add the dry ingredients to the wet mixture, stirring just until no streaks remain. Avoid overmixing for optimal fluffiness.
05 - Add mini chocolate chips, folding them gently into the batter to distribute evenly.
06 - Divide the batter evenly among prepared mini muffin cups, filling each about three-quarters full. Optionally, sprinkle extra chocolate chips on top.
07 - Place tin in oven and bake for 16 to 18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow muffin bites to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling completely before serving.
