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Starbucks Pumpkin Muffins

Delicious and moist pumpkin muffins packed with warm spices, perfect for breakfast or an afternoon treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Can use homemade or canned
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Substitute for gluten-free if necessary
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large mixing bowl, combine the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  2. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.

Notes

These muffins can be served with cream cheese or butter. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.