Starbucks Pumpkin Muffins
Moist, flavorful pumpkin muffins with warm spices that capture the essence of fall. Perfect for breakfast, snacks, or festive gatherings.
Equipment
- Muffin tin
- Paper Liners
- Mixing Bowls
- Whisk
- Wire rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, combine granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet mixture, stirring just until combined.
- Spoon batter into muffin cups, filling each about 2/3 full.
- Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with cream cheese glaze before serving.
Notes
These muffins are versatile – add nuts, chocolate chips, or a cream cheese filling for extra flavor. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.