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Ina Garten Pumpkin Muffins

Ina Garten Pumpkin Muffins

Erin Table for Seven
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 317 kcal

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 optional mix-ins chocolate chips, cinnamon chips, nuts, dried fruit, etc.

Instructions
 

  • Preheat the oven to 375°F.
  • Set aside a 12-cup muffin tray that has been greased.
  • Combine the flour, pumpkin pie spice, cinnamon, baking powder, and sea salt in a small mixing basin. Place aside.
  • In a large mixing basin, combine pumpkin puree and melted butter until smooth.
  • Whisk in the brown sugar and granulated sugar until mixed and there are no lumps.
  • Stir in the eggs and vanilla extract.
  • Stir in the dry ingredients until the batter is smooth.
  • If desired, whisk in mix-ins such as chocolate chips, cinnamon chips, walnuts, and so on until equally distributed.
  • 1/4 cup pumpkin muffin batter should be poured into each muffin tray thoroughly and smoothed out.
  • 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.)
  • 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 the 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.

Nutrition

Calories: 317kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 48mgSodium: 245mgPotassium: 162mgFiber: 3gSugar: 27gVitamin A: 5797IUVitamin C: 2mgCalcium: 81mgIron: 2mg
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