Imen Dridi Ina Garten’s Pumpkin Muffins, made with spices, pumpkin purée, and a sweet maple frosting, are a delightful treat. This recipe serves 16 and can be prepared in about 30 minutes, offering a perfect blend of autumn flavors in each bite.
More Ina Garten Recipe:
🧡 Why You’ll Love This Pumpkin Muffins Recipe:
- Moist and Flavorful: The combination of pumpkin purée and vegetable oil creates muffins that are incredibly moist and packed with rich pumpkin flavor.
- Easy to Make: The recipe is straightforward and simple, making it accessible for bakers of all skill levels. The steps are easy to follow, ensuring a hassle-free baking experience.
- Perfect Texture: The muffins strike a lovely balance between being light and airy, yet satisfyingly dense, offering a perfect texture.
- Ideal for Entertaining: They are a great option for brunches, potlucks, or as a part of a festive spread during the holidays.
- Healthier Option: The inclusion of pumpkin adds a nutritional aspect, as it is high in vitamins, fiber, and antioxidants.
- Maple Frosting: The unique maple frosting adds a delightful twist, differentiating it from other muffin recipes and elevating the overall flavor.
❓ What Is Ina Garten Pumpkin Muffins Recipe?
Ina Garten’s Pumpkin Muffins combine all-purpose flour, spices, pumpkin purée, sugars, and vegetable oil, baked to perfection and topped with a rich maple frosting and chopped Heath bars. They offer a delightful mix of autumnal flavors and textures.
🌰 Ina Garten Pumpkin Muffins Ingredients
- ½ cup vegetable oil, plus extra for greasing the pa
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 2 extra-large eggs, at room temperature
- 1 cup canned pumpkin purée (not pie filling)
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- Maple Frosting (recipe follows)
- ½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars)
🧁 How To Make Ina Garten Pumpkin Muffins
- Warm the oven up to 350 degrees. Put 10 paper cups in a muffin pan and brush the top with vegetable oil.
- Put the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium-sized bowl and mix them together using a sieve.
- In a bigger bowl, mix the eggs, pumpkin, white sugar, brown sugar, and ½ cup of vegetable oil with a whisk. Mix the flour mixture in with a spoon.
- Put the batter into the pans that have been prepared. I use an ice cream scoop that is 2¼ inches wide. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool fully. Then, frost them with Maple Frosting and top them with chopped Heath bars.
- Add the cream cheese, butter, maple syrup, and vanilla to the bowl of an electric mixer with the paddle attachment.
- Mix on medium-low speed until the mixture is very smooth. On low speed, add the confectioners’ sugar slowly and mix until smooth.
💭 Recipe Tips:
- Pumpkin Purée: Make sure to use pumpkin purée and not pumpkin pie filling. The purée gives a rich pumpkin flavor without added spices or sugar.
- Even Mixing: When combining dry and wet ingredients, mix just until they’re combined. Over-mixing can make the muffins tough.
- Filling the Cups: An ice cream scoop helps portion the batter evenly into the muffin cups, ensuring uniform size and cooking time.
- Checking Doneness: Use a toothpick to check if the muffins are done. Insert it into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cooling: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. This prevents them from becoming soggy.
- Maple Frosting: Ensure your butter and cream cheese are at room temperature for the frosting to achieve a smooth, spreadable consistency.
☕ What To Serve Pumpkin Muffins?
Serve Pumpkin Muffins with hot coffee or tea for a cozy breakfast or snack they pair well with fresh fruit, yogurt, or a dollop of whipped cream for a more indulgent treat, enhancing their warm, spiced flavors.
🎚 How To Store Leftovers Pumpkin Muffins?
- Room Temperature: Store leftover Pumpkin Muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap muffins individually in plastic wrap and place them in a freezer-safe bag freeze for up to 3 months. Thaw at room temperature before serving.
🥵How To Reheat Leftovers Pumpkin Muffins?
- Microwave: Place Leftovers Pumpkin Muffinson a microwave-safe plate and heat for about 20-30 seconds this method is quick and works well for individual servings.
- Oven: Preheat your oven to 350°F (175°C) place Leftovers Pumpkin Muffins on a baking sheet and heat for about 5-10 minutes.
FAQ’S
What makes pumpkin muffins moist?
Pumpkin muffins are moist due to the pumpkin purée, which adds both moisture and richness. Vegetable oil in the recipe also contributes to their tender texture.
Why do my pumpkin muffins not rise properly?
This could be due to overmixing the batter, expired leavening agents (baking powder or soda), or filling the muffin cups too full.
Why are my muffins dense and heavy?
Dense muffins may result from overmixing the batter, using too much pumpkin purée, or not enough leavening agent.
How can I make sure my muffins are fluffy?
To ensure fluffiness, mix the dry and wet ingredients until just combined, and make sure your baking powder and soda are fresh. Also, don’t overfill the muffin cups; fill them about ¾ full.
How can I make these muffins healthier?
To make them healthier, substitute whole wheat flour for half of the all-purpose flour, reduce the sugar, or use a sugar substitute. You can also add nuts or seeds for extra nutrition.
Try More Ina Garten Recipe:
Ina Garten Pumpkin Muffins Nutrition Fact
Amount Per Serving
- Calories 397
- Total Fat 140g
- Cholesterol 43mg
- Sodium 256mg
- Potassium 253mg
- Dietary Fiber 2.2g
- Sugars 39g
- Protein 5.8g
- Vitamin A 38%
- Vitamin C 3%
- Calcium 5%
- Iron 11%
Ina Garten Pumpkin Muffins
Description
Ina Garten’s Pumpkin Muffins, made with spices, pumpkin purée, and a sweet maple frosting, are a delightful treat. This recipe serves 16 and can be prepared in about 30 minutes, offering a perfect blend of autumn flavors in each bite.
Ingredients
Instructions
- Warm the oven up to 350 degrees. Put 10 paper cups in a muffin pan and brush the top with vegetable oil.
- Put the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium-sized bowl and mix them together using a sieve.
- In a bigger bowl, mix the eggs, pumpkin, white sugar, brown sugar, and ½ cup of vegetable oil with a whisk. Mix the flour mixture in with a spoon.
- Put the batter into the pans that have been prepared. I use an ice cream scoop that is 2¼ inches wide. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool fully. Then, frost them with Maple Frosting and top them with chopped Heath bars.
- Add the cream cheese, butter, maple syrup, and vanilla to the bowl of an electric mixer with the paddle attachment.
- Mix on medium-low speed until the mixture is very smooth. On low speed, add the confectioners’ sugar slowly and mix until smooth.
Notes
- Pumpkin Purée: Make sure to use pumpkin purée and not pumpkin pie filling. The purée gives a rich pumpkin flavor without added spices or sugar.
- Even Mixing: When combining dry and wet ingredients, mix just until they’re combined. Over-mixing can make the muffins tough.
- Filling the Cups: An ice cream scoop helps portion the batter evenly into the muffin cups, ensuring uniform size and cooking time.
- Checking Doneness: Use a toothpick to check if the muffins are done. Insert it into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cooling: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. This prevents them from becoming soggy.
- Maple Frosting: Ensure your butter and cream cheese are at room temperature for the frosting to achieve a smooth, spreadable consistency.
