# What You’ll Need:
→ Dry Ingredients
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 ground cinnamon
06 - 1/4 teaspoon ground ginger
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 1 cup canned pumpkin purée
09 - 2/3 cup granulated sugar
10 - 1/3 cup neutral oil such as canola or sunflower
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/4 cup milk, dairy or unsweetened plant-based
→ Optional Topping
14 - 2 tablespoons pumpkin seeds (pepitas)
# How-To:
01 - Preheat oven to 350°F. Lightly grease or line a 6-cavity mini loaf pan with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, ground cinnamon, ginger, and salt.
03 - In a separate large bowl, whisk the pumpkin purée, granulated sugar, neutral oil, eggs, vanilla extract, and milk until fully incorporated and smooth.
04 - Fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain tenderness.
05 - Distribute the batter evenly into the prepared mini loaf pans. Sprinkle pumpkin seeds over the surface of each loaf if desired.
06 - Place pans in preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center of a loaf emerges clean.
07 - Let loaves cool in the pan for 10 minutes before gently transferring to a wire rack to cool completely.
