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starbucks pumpkin muffin recipe

starbucks pumpkin muffin recipe

A bakery-style pumpkin muffin with cinnamon, nutmeg, and cloves, crowned with crunchy streusel and a vanilla drizzle. Perfect for fall mornings or cozy snacks.
20 minutes
Total Time 19 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 380 kcal

Ingredients
  

  • For the muffins:
  • cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • ¾ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup vegetable oil or melted coconut oil
  • 2 large eggs or flax eggs: 2 tbsp flaxseed meal + 5 tbsp water
  • 1 tsp vanilla extract
  • For the streusel topping:
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • 2 tbsp cold butter cubed (or vegan butter)
  • ½ tsp cinnamon
  • For the glaze:
  • ½ cup powdered sugar
  • 1 –2 tbsp milk dairy or plant-based
  • ¼ tsp vanilla extract

Instructions
 

  • Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
  • Dry ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  • Wet ingredients: In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
  • Combine: Fold dry ingredients into wet ingredients until just combined (do not overmix).
  • Streusel: Use a fork or fingers to mix flour, brown sugar, butter, and cinnamon until crumbly.
  • Assemble: Divide batter evenly among muffin cups (fill ¾ full). Sprinkle streusel generously on top.
  • Bake: 20–25 minutes, until a toothpick inserted comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack.
  • Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.

Video

Notes

  • Gluten-free: Use a 1:1 GF flour blend and ensure oats (if added) are certified GF.
  • Vegan: Use flax eggs, vegan butter, and plant-based milk.
  • Add-ins: Fold in ½ cup chopped pecans, walnuts, or chocolate chips.
  • Storage: Keep in an airtight container for 3 days or freeze unglazed muffins for 2 months.
  • Pro tip: For extra moisture, add ¼ cup applesauce to the batter.
Enjoy with a pumpkin spice latte for the ultimate Starbucks-at-home experience! ☕🍂
Keyword starbucks pumpkin muffin recipe