Starbucks Pumpkin Muffins
Delicious and easy-to-make pumpkin muffins that capture the essence of fall, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use canned for convenience.
- 1/2 cup sugar Regular granulated sugar.
- 1/2 cup brown sugar Packed brown sugar.
- 1/2 cup vegetable oil Can substitute with another neutral oil.
- 2 large eggs Large size for best results.
- 1 teaspoon vanilla extract Pure vanilla extract recommended.
Dry Ingredients
- 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour.
- 1 teaspoon baking powder Ensure it's fresh for proper rising.
- 1 teaspoon baking soda To help muffins rise.
- 1 teaspoon ground cinnamon Common spice used in pumpkin recipes.
- 1/2 teaspoon ground nutmeg Provides warming spice flavor.
- 1/4 teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a bowl, mix the pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fill each muffin cup about 2/3 full with the batter.
Baking
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let cool and enjoy!
Notes
These muffins can be served warm or at room temperature. For an extra treat, add cream cheese frosting or powdered sugar. Store in an airtight container for up to 3 days, refrigerate for a week, or freeze for up to 3 months.