Ina Garten Pumpkin Muffins Recipe

These Ina Garten Pumpkin Muffins are soft and warmly spiced, which include pumpkin purée and cinnamon. It’s a classic, foolproof recipe, ready in just 35 minutes.

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Ina Garten Pumpkin Muffins Recipe Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk

Optional Add-ins:

• 1/2 cup chopped walnuts, pecans, or chocolate chips

How To Make Ina Garten Pumpkin Muffins

1. Preheat the oven: Set oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Mix wet ingredients: In another bowl, whisk pumpkin purée, vegetable oil, eggs, vanilla, and milk until smooth.
4. Combine wet and dry: Gradually stir wet ingredients into dry ingredients until just combined. Do not overmix.
5. Add optional mix-ins: Fold in nuts, chocolate chips, or dried fruit if desired.
6. Fill muffin cups: Spoon batter into prepared tin, filling each cup about 3/4 full.
7. Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Recipe Tips

• Can I use fresh pumpkin?
  Yes, roast and puree pumpkin for a fresher flavor.
• How to keep muffins moist:
  Do not overbake and store in an airtight container.
• Can I freeze these muffins?
  Yes, freeze for up to 2 months. Thaw at room temperature or reheat gently.
• What’s the best topping?
  Try a sprinkle of cinnamon sugar or a cream cheese glaze.
• Can I make them gluten-free?
  Yes, substitute with a 1:1 gluten-free flour blend.

What To Serve With Pumpkin Muffins

These muffins are perfect for breakfast or a snack. Pair them with:

• Hot coffee or a pumpkin spice latte
• Greek yogurt and fruit
• Scrambled eggs
• A smear of cream cheese or butter

How To Store Pumpkin Muffins

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerate: Keep up to 5 days for extra freshness.

Freeze: Store in freezer bags for up to 2 months. Reheat in the microwave or oven.

Pumpkin Muffins Nutrition Facts

• Calories: ~260 kcal (per muffin)
• Carbohydrates: 38g
• Protein: 3g
• Fat: 11g
• Fiber: 2g
• Sugar: 22g
• Sodium: 170mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make mini pumpkin muffins?
Yes, bake for 12–15 minutes instead of 20–25.

Why are my muffins dense?
Overmixing the batter can make them heavy. Mix until just combined.

Can I reduce the sugar?
Yes, cut the sugar by 1/3 without affecting texture too much.

How can I make them dairy-free?
Use almond milk or oat milk instead of regular milk.

Try More Recipes:

• Ina Garten Maple Scones Recipe
• Ina Garten Popovers Recipe
• Ina Garten Cranberry Cream Cheese Bread Recipe