Ina Garten Pumpkin Muffins Recipe
Pumpkin muffins are warm, soft and full of sweet fall flavor. This Ina Garten Pumpkin Muffins Recipe is simple, tasty and perfect for any season.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
Instructions
Preheat the Oven
- Set your oven to 350°F. Place paper liners in your muffin tin for easy cleanup.
Mix Dry Ingredients
- Add flour, baking powder, baking soda, salt, and spices. Whisk gently until all dry parts mix well together.
Mix Wet Ingredients
- Add pumpkin puree, sugar, oil, eggs, and vanilla. Whisk until the mixture looks smooth and creamy.
Combine Dry and Wet Mix
- Pour dry mix into wet mix. Stir slowly with a spatula until the batter looks even and soft.
Fill the Muffin Cups
- Scoop batter into muffin cups. Fill each cup about two-thirds full for perfect muffin tops.
Bake the Muffins
- Place the muffin tin in the oven. Bake until golden and the tops spring back when touched.
Check with Toothpick
- Insert a toothpick in the center. If it comes out clean, your muffins are ready.
Cool the Muffins
- Place muffins on a cooling rack. Let them cool before eating for the best texture.
Add Toppings if You Like
- Sprinkle powdered sugar or cinnamon on top. It adds extra flavor and a nice look.
Serve and Enjoy
- Serve the muffins warm or at room temperature. Enjoy with milk, tea, or coffee.
Notes
- Use fresh pumpkin puree for best flavor
- Do not overmix the batter
- Fill muffin cups only two-thirds full
- Use warm spices for rich flavor
- Let muffins cool before storing
- Use paper liners for easy cleanup
- Use room-temperature eggs
- Add toppings for extra taste