Starbucks Pumpkin Muffins
Delicious, moist pumpkin muffins packed with warm spices, perfect for fall or any time of the year.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Make sure it's pure pumpkin puree, not pumpkin pie filling.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil Can be substituted with a plant-based oil for vegan option.
- 2 large eggs Can be replaced with flax eggs for a vegan option.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour Whole wheat flour can be used for a healthier version.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, combine flour, baking soda, baking powder, salt, and spices.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the muffin cups about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days. They can be frozen for up to 3 months. Thaw at room temperature before enjoying.