Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup.

In a large mixing bowl, combine the dry ingredients: flour, matcha, baking powder, baking soda, salt, and cinnamon. Whisk until evenly mixed.

In a separate bowl, mix the wet ingredients: pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and fold gently until just combined, avoiding overmixing.

Fold in the white chocolate chips until evenly distributed.

Fill each muffin cup about three-quarters full.

Bake for 20 to 22 minutes until golden brown and a toothpick inserted comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.