Can I use fresh pumpkin instead of canned for these Starbucks pumpkin muffins?

Yes! Roast and puree fresh pumpkin, then drain in a fine-mesh sieve or cheesecloth for at least 1 hour to remove excess moisture. Use the same amount as called for in the recipe.

My grocery store is out of pumpkin puree. What can I substitute?

Sweet potato puree or butternut squash puree work wonderfully as 1:1 substitutes in this Starbucks pumpkin muffins recipe. The flavor will be slightly different but still delicious.

Can I make these Starbucks pumpkin muffins without eggs?

Absolutely! Replace each egg with either ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes).

How can I make my Starbucks pumpkin muffins rise higher like the ones in the coffee shop?

Start baking at 425°F for 5 minutes, then reduce the oven temperature to 350°F for the remaining baking time. This initial high heat helps create that beautiful dome.

Can I turn this Starbucks pumpkin muffins recipe into a loaf?

Yes! Pour the batter into a greased 9x5-inch loaf pan and bake at 350°F for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Starbucks Pumpkin Muffins Secrets You Didn’t Know About 2025

Starbucks Pumpkin Muffins Secrets You Didn’t Know About

Print Recipe

These homemade Starbucks pumpkin muffins are moist, warmly spiced, and topped with a crunchy pepita streusel—just like your favorite coffee shop treat but more affordable and even more delicious!

Author: Harmony
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
½ teaspoon cinnamon
1 cup pure pumpkin puree
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
¼ cup milk
For the topping:
⅓ cup pepitas (pumpkin seeds)
2 tablespoons brown sugar
1 tablespoon butter, melted
¼ teaspoon cinnamon

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
In a large bowl, whisk pumpkin puree, sugars, eggs, oil, vanilla, and milk until smooth.
Fold dry ingredients into wet just until combined. Do not overmix.
In a small bowl, mix pepitas, brown sugar, melted butter, and cinnamon to make the topping.
Divide batter among muffin cups, filling each ¾ full. Top with pepita mixture.
Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan 5 minutes, then transfer to wire rack to cool completely.

Notes

To make muffins rise higher, bake at 425°F for the first 5 minutes, then reduce to 350°F for the remaining bake time. These muffins freeze well—wrap individually for grab-and-go snacks!

Nutrition

Serving Size: 1 muffin
Calories: 265
Sugar: 20g
Sodium: 190mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: starbucks pumpkin muffins, copycat starbucks muffin, homemade pumpkin muffins, fall muffin recipe

Find it online: https://harmonymeal.com/starbucks-pumpkin-muffins/