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Starbucks Pumpkin Muffins

Starbucks pumpkin muffin-style muffins with a tall domed top are baked using a two-step oven temperature method for a golden, tender crumb. Finished with pepitas and turbinado sugar topping for crunch on every bite.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.33 cup sour cream
  • 1 tsp vanilla
Topping
  • 3 tbsp raw pepitas
  • 2 tbsp turbinado sugar
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425F and line a 12-cup muffin tin.
  2. Whisk flour, baking powder, baking soda, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt.
Make the batter
  1. Whisk pumpkin, both sugars, eggs, oil, sour cream, and vanilla until smooth.
  2. Fold dry into wet until just combined, stopping as soon as you no longer see dry streaks.
Fill and top
  1. Fill the muffin cups all the way to the top.
  2. Mix the pepita topping and scatter over each muffin.
Bake for a tall domed top
  1. Bake at 425F for 5 minutes.
  2. Reduce heat to 350F and bake 15-17 more minutes, until a toothpick comes out clean.
  3. Rest the muffins briefly in the pan so the crumb sets, using the initial high heat to create the tall domed top.

Notes

For the signature dome, do not overmix after adding the dry ingredients—stir just until combined. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days; freeze up to 2 months. For a lighter option, swap vegetable oil for an equal amount of neutral oil or use full-fat Greek yogurt instead of sour cream for a slightly tangier, higher-protein crumb.