Starbucks Pumpkin Muffins
Copycat Starbucks pumpkin muffins with a moist, tender crumb and a crunchy cinnamon-sugar topping, ready in 28 minutes.
Equipment
- 12-cup Muffin Tin
- Paper muffin liners
- Two mixing bowls
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cooling Rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin purée
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Cinnamon-Sugar Topping
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, whisk pumpkin purée, oil, sugar, eggs, and vanilla until smooth.
- Pour dry ingredients into wet and fold with a rubber spatula until just combined (batter will be lumpy).
- Let batter rest for 5 minutes while preparing topping.
- Mix topping: stir 3 tbsp sugar and 1 tsp cinnamon in a small bowl.
- Divide batter evenly among muffin cups (about 3/4 full).
- Sprinkle cinnamon-sugar topping generously over each muffin.
- Bake 16-18 minutes, until a toothpick comes out with moist crumbs.
- Cool in pan 5 minutes, then transfer to a wire rack. Serve warm or room temperature.
Notes
For best results, do not overmix the batter—lumpy is good. Let the batter rest for 5 minutes to help the muffins rise taller. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat at 300°F for 5 minutes to revive the crunchy topping.