Ina Garten’s pumpkin muffins are a delightful treat that perfectly balance warm spices and the natural sweetness of pumpkin. These moist and flavorful muffins are ideal for breakfast, brunch, or an afternoon snack. With a simple recipe and Ina’s touch of elegance, they are easy to make and always a crowd-pleaser.

What are Ina Garten Pumpkin Muffins?

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.

Other Popular Recipes

Reasons to Try Ina Garten Pumpkin Muffins

Rich in flavor: The combination of pumpkin and spices creates a warm, comforting taste.
Moist and tender: The pumpkin purée ensures a soft and moist texture.
Easy to make: A simple recipe that’s perfect for bakers of all levels.
Versatile: Enjoy as-is or customize with mix-ins like nuts, chocolate chips, or dried fruit.
Great for gatherings: Perfect for brunch, holidays, or gifting.

Ingredients Needed to Make Ina Garten Pumpkin Muffins

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 to Prepare Ina Garten Pumpkin Muffins

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.

What Goes Well With Ina Garten Pumpkin Muffins

Coffee or tea: A warm drink pairs beautifully with the spiced flavors of the muffins.
Cream cheese spread: Adds a tangy and creamy contrast to the sweet muffins.
Butter and honey: A classic topping that enhances the flavor and texture.
Fresh fruit: Serve alongside berries or sliced apples for a light addition.

Key Tips for Making Ina Garten Pumpkin Muffins

Use pure pumpkin purée: Avoid pumpkin pie filling, which contains added sugar and spices.
Don’t overmix: Overmixing can make the muffins dense instead of light and tender.
Check doneness early: Start checking the muffins at 20 minutes to avoid overbaking.
Customize the spices: Adjust the cinnamon, nutmeg, and ginger to your taste.
Make them healthier: Substitute half the flour with whole wheat flour or use coconut oil instead of vegetable oil.

Creative Variations of Ina Garten Pumpkin Muffins

Cranberry addition: Add dried cranberries for a tart twist.
Chocolate lovers: Mix in chocolate chips for a rich and sweet treat.
Nutty crunch: Include chopped pecans or walnuts for added texture.
Gluten-free option: Use a gluten-free flour blend for a celiac-friendly version.

Storage Guidelines for Ina Garten Pumpkin Muffins

Room temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep in the refrigerator for up to a week if you want them to last longer.
Freezing: Wrap muffins individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the microwave for a quick snack.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, fresh pumpkin can be used instead of canned purée. Roast the pumpkin, remove the flesh, and blend it into a smooth purée. Be sure to drain any excess liquid to avoid making the batter too runny.

How can I make Ina Garten Pumpkin Muffins healthier?

To make the muffins healthier, you can substitute half of the all-purpose flour with whole wheat flour, use coconut oil instead of vegetable oil, and reduce the sugar by about 1/4 cup. Adding nuts or seeds can also provide extra nutrients.

Why are my pumpkin muffins dense instead of fluffy?

Dense muffins often result from overmixing the batter, which develops gluten and makes them heavy. Mix the wet and dry ingredients until just combined, and avoid overworking the batter.

Can I freeze Ina Garten Pumpkin Muffins?

Yes, these muffins freeze well. Wrap each muffin individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the microwave for a fresh taste.

Wrapping Up

Ina Garten’s Pumpkin Muffins are a must-try recipe for anyone who loves the flavors of fall. With their moist texture, warm spices, and versatility, these muffins are perfect for any occasion.

More Ina Garten Recipes