Ina Garten Pumpkin Muffins Recipe
Ina Garten’s pumpkin muffins are moist, tender baked goods made with pumpkin purée, warm spices, and a hint of sweetness. These muffins are topped with a crunchy streusel or left plain for a more classic approach. Their flavor and texture make them a seasonal favorite, especially during fall and winter.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- All-purpose flour: 2 cups
- Sugar: 1 1/2 cups, granulated
- Brown sugar: 1/2 cup, packed
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/2 teaspoon
- Pumpkin purée: 1 cup (not pumpkin pie filling)
- Vegetable oil: 1/2 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Milk: 1/4 cup
- Optional add-ins: 1/2 cup chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine the wet ingredients: In a separate bowl, mix the pumpkin purée, vegetable oil, eggs, vanilla extract, and milk until smooth.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Add optional ingredients: Fold in nuts, chocolate chips, or dried fruit if desired.
- Fill the muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake the muffins: Place the muffin tin in the oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.