Ina Garten Pumpkin Muffins Recipe
If you want soft, moist and flavorful muffins, this Ina Garten Pumpkin Muffins Recipe is perfect.
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves optional
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
Mix Wet Ingredients
- In a bowl, whisk pumpkin puree, sugars, oil, eggs and vanilla until smooth.
Combine Dry Ingredients
- In another bowl, mix flour, baking soda, baking powder, spices and salt.
Make Batter
- Add dry ingredients to wet ingredients and mix until just combined.
Fill Muffin Cups
- Divide batter evenly into muffin cups, filling about 3/4 full.
Bake Muffins
- Bake for 20–25 minutes until a toothpick comes out clean.
Cool
- Let muffins cool in the pan for 5 minutes, then transfer to a rack.
Serve
- Serve warm or at room temperature.
Notes
- Add chocolate chips or nuts for extra texture
- Use whole wheat flour for a healthier option
- Sprinkle sugar on top before baking for a crunchy crust
- Add cream cheese filling for a rich twist
- Use fresh pumpkin puree if available
- Store in airtight container to keep moist
- Add raisins for a classic flavor