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Ina Garten Pumpkin Muffins Recipe

Ina Garten Pumpkin Muffins
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Print 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.

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.

Find it online: https://inagartencooks.com/ina-garten-pumpkin-muffins/