Starbucks Pumpkin Muffins Copycat Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings 12 servings

Calories 240

These Starbucks-style pumpkin muffins are soft, moist, and warmly spiced with pumpkin pie flavor in every bite. Topped with pepitas, they make an easy bakery-inspired treat for fall baking or breakfast on the go.

Equipment

12-cup muffin tin
Mixing bowls
Whisk
Rubber spatula
Measuring cups and spoons
Wire rack

Ingredients

1 3/4 cup all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
1/2 cup pepitas (pumpkin seeds) (plus extra for topping)

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt.
In a separate medium bowl, whisk the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Fold in 1/2 cup pepitas.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with additional pepitas.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter for the best tender texture. For extra flavor, you can add a pinch of cinnamon or a few chocolate chips if desired. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Calories: 240kcal

Cost: $8

Course: Breakfast

Cuisine: American

Keyword: pumpkin muffins