Ina Garten Pumpkin Muffins

These are the greatest Ina Garten Pumpkin Muffins. They’re moist, buttery, soft and full of aromatic fall spices and just the proper amount of sweetness. Make these simple pumpkin muffins with fresh or canned pumpkins — no mixer necessary.

This article has a plethora of information to help you create the most delicious Pumpkin Muffins recipe ever.

Why You’ll Love This Recipe:

• It’s simple to create with only a few ingredients – no mixer necessary!
• These soft and sensitive Ina Garten Pumpkin Muffins come together quickly and stay soft for days!
• They’re delightfully sweet, bursting with all of your favorite fall spices, and, of course, bursting with pumpkin flavor.
• They’re soft and fluffy, and they keep their moisture for days. Because they preserve and freeze well, you may make them ahead of time for a quick weekday breakfast.
• Because the Ina Garten recipe utilizes a whole can of pumpkin purée, you won’t have to worry about what to do with extra pumpkin.

What Are Muffin?

A muffin is an individually portioned baked dish, although the name can refer to one of two separate items: a part-raised flatbread (like a crumpet) that is baked and then fried on a griddle (usually unsweetened), or a chemically leavened quickbread (like a cupcake) that is baked in a mold. The “English” flatbread variant is of British or other European origin and dates back to at least the early 18th century, whereas the quickbread version emerged in North America around the 19th century. Both categories are widespread in today’s globe.

Ingredients That You’ll Need:

• Pumpkin puree: This Ina Garten recipe asks for 15 oz pumpkin puree, which is the equivalent of one can or 1/2 cup. If you have the fresh homemade puree, go ahead and use it! Just make sure you’ve drained the water out so it’s thick and not runny.
• Salted Butter: Unsalted butter, coconut oil, canola oil, or ghee can all be substituted for butter with excellent results. You may use applesauce in place of some of the butter, but I love it with butter.
• Brown Sugar: Light Use dark brown sugar if you want a stronger molasses flavor.
• Granulated sugar: This Ina Garten recipe works well with any white granulated sugar. I make use of organic cane sugar.
• Flour for all purposes: This Ina Garten pumpkin muffin recipe also works nicely with bread flour and pastry flour! For a gluten-free variation, use an all-purpose gluten-free baking flour!
• Pumpkin Pie Spice: Make your own or use store-bought! I put a recipe for 1 TBS pumpkin pie spice on the recipe card.

Can I Make These Muffins With Fresh Pumpkin Puree?

Definitely. you may roast and puree the flesh of a fresh pumpkin, but be sure you use a smaller baking pumpkin, such as a sugar pumpkin or pie pumpkin. Those large carving pumpkins are nearly flavorless.

How To Make Ina Garten Pumpkin Muffins?

1. Preheat the oven to 375°F.
2. Set aside a 12-cup muffin tray that has been greased.
3. Combine the flour, pumpkin pie spice, cinnamon, baking powder, and sea salt in a small mixing basin. Place aside.
4. In a large mixing basin, combine pumpkin puree and melted butter until smooth.
5. Whisk in the brown sugar and granulated sugar until mixed and there are no lumps.
6. Stir in the eggs and vanilla extract.
7. Stir in the dry ingredients until the batter is smooth.
8. If desired, whisk in mix-ins such as chocolate chips, cinnamon chips, walnuts, and so on until equally distributed.
9. 1/4 cup pumpkin muffin batter should be poured into each muffin tray thoroughly and smoothed out.
10. Bake for 14-17 minutes in a preheated oven, or until the tops are set and a cake tester put into the middle of the loaf comes out clean or with a few crumbs. (I bake mine for about 15 minutes.)
11. Allow pumpkin muffins to cool for 10 minutes in the pan on a wire rack before removing and transferring them to a wire rack to cool entirely.

Recipe Tips

• Correctly measure your flour! The most common error is using too much flour in a recipe. A scale is a best and simplest way to measure flour. If you don’t have one, fluff your flour with a spoon, spoon it into your measuring cup, and level it with a knife.
• This dish will still taste delicious if you use pumpkin spice. Use 2 1/2 teaspoons of it instead of the other spices.
• To distribute the batter cleanly and evenly among the wells in the muffin tin, use a cookie scoop or ice cream scoop.
• Use all of the batters and fill each cup nearly to the top if you want a bakery-style muffin with a big, rounded top. The batter will slightly spill over and rise in the oven, giving them their distinctive shape.
• Allow at least 10 minutes for the muffins to cool before removing them from the pan. It may be difficult to wait, but even after baking, the structure will require a few minutes to firm. They’ll be less likely to break apart if you wait.

Ways to Dress Up Ina Garten Pumpkin Muffins:

These Ina Garten Pumpkin Muffins are tempting on their own, but if you want to spice them up, try one of these extras:

• Topping with pumpkin pie spice and sugar: In a small mixing dish, combine 2 tablespoons coarse sugar and 1/2 teaspoon pumpkin pie spice. Bake the muffins with the topping.
• To make the gingerbread streusel topping, combine 3/4 cup all-purpose flour, 1/4 cup packed light brown sugar, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves in a small mixing bowl. Mix in 1/4 cup melted butter with a fork until crumbs form. Sprinkle the streusel on top of each muffin.
• In a small mixing bowl, combine 1 cup powdered sugar, 1/2 teaspoon pumpkin spice, and 2 tablespoons milk. Use a spoon to drizzle over baked muffins.

What To Serve With Ina Garten Pumpkin Muffins?

When serving Ina Garten Pumpkin Muffins, pair them with the following items:

• Maple Syrup 
• Bacon Jam Recipe
•  Egg Muffins
• Strawberry Syrup
• Peach Cobbler
• Orange Juice
• Peanut Butter
• Coffee

How To Store Ina Garten Pumpkin Muffins?

In The Fridge:

In an airtight container, store the Ina Garten Pumpkin Muffins on the counter for up to 3 days or in the refrigerator for up to a week allow them to come to room temperature before serving, or reheat them up.

In The Feerzere:

The Ina Garten Pumpkin Muffins freeze nicely and may be stored in the freezer for up to two months. Defrost them on the counter or in the microwave for 30 to 60 seconds for a quick weekday breakfast.

How To Reheat Ina Garten Pumpkin Muffins?

In The Oven:

1. Wrap any remaining Ina Garten Pumpkin Muffins in foil.
2. Reheat in the oven for 3 to 4 minutes at 350°F.
3. Pumpkin Muffins should be reheated until they reach 165°F before serving.

In The Microwave:

1. Wrap a damp paper towel around each dish of Pumpkin Muffins.
2. Microwave your Ina Garten Pumpkin Muffins for 30 seconds at a time, then 20 seconds at a time, until warm.

In The Air Fryer:

1. Cover the leftover Ina Garten Pumpkin Muffins with foil and reheat in the air fryer for 3 minutes at 350°F.
2. After removing the foil, reheat for 2 minutes, or until thoroughly heated.

FAQ Section

Ina Garten Peach Clafoutis Nutrition Facts

• 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

Author: Erin Table for Seven Cooking Method:Baking Cuisine:American Courses:Dessert, Sides

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time:1 hour Total time:1 hour 25 minutesServings:14 servingsCalories:397 kcal Best Season:Suitable throughout the year

Description

These are the greatest Ina Garten Pumpkin Muffins. They’re moist, buttery, soft and full of aromatic fall spices and just the proper amount of sweetness. Make these simple pumpkin muffins with fresh or canned pumpkins — no mixer necessary.

Ingredients

• 15 ounces pumpkin puree
• ½ cup salted butter melted
• ¾ cup light brown sugar packed
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup mix-ins (optional) chocolate chips, cinnamon chips, nuts, dried fruit, etc.

Instructions

1. Preheat the oven to 375°F.
2. Set aside a 12-cup muffin tray that has been greased.
3. Combine the flour, pumpkin pie spice, cinnamon, baking powder, and sea salt in a small mixing basin. Place aside.
4. In a large mixing basin, combine pumpkin puree and melted butter until smooth.
5. Whisk in the brown sugar and granulated sugar until mixed and there are no lumps.
6. Stir in the eggs and vanilla extract.
7. Stir in the dry ingredients until the batter is smooth.
8. If desired, whisk in mix-ins such as chocolate chips, cinnamon chips, walnuts, and so on until equally distributed.
9. 1/4 cup pumpkin muffin batter should be poured into each muffin tray thoroughly and smoothed out.
10. Bake for 14-17 minutes in a preheated oven, or until the tops are set and a cake tester put into the middle of the loaf comes out clean or with a few crumbs. (I bake mine for about 15 minutes.)
11. Allow pumpkin muffins to cool for 10 minutes in the pan on a wire rack before removing and transferring them to a wire rack to cool entirely.

Notes

• Correctly measure your flour! The most common error is using too much flour in a recipe. A scale is a best and simplest way to measure flour. If you don’t have one, fluff your flour with a spoon, spoon it into your measuring cup, and level it with a knife.
• This dish will still taste delicious if you use pumpkin spice. Use 2 1/2 teaspoons of it instead of the other spices.
• To distribute the batter cleanly and evenly among the wells in the muffin tin, use a cookie scoop or ice cream scoop.
• Use all of the batters and fill each cup nearly to the top if you want a bakery-style muffin with a big, rounded top. The batter will slightly spill over and rise in the oven, giving them their distinctive shape.
• Allow at least 10 minutes for the muffins to cool before removing them from the pan. It may be difficult to wait, but even after baking, the structure will require a few minutes to firm. They’ll be less likely to break apart if you wait.

Keywords:dessert, traditional