Description
Ina Garten’s Pumpkin Muffins are moist and flavorful, made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. These easy-to-make muffins bake to golden perfection with a soft crumb that’s perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare your muffin tin by placing paper liners inside for easy cleanup.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until all the dry ingredients are evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
- Combine Dry and Wet Mix: Slowly pour the dry ingredients into the wet ingredients, then gently stir with a spatula until the batter is evenly mixed and soft, being careful not to overmix.
- Fill the Muffin Cups: Using a scoop or spoon, fill each muffin cup about two-thirds full to allow room for rising and to achieve perfect muffin tops.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for about 20 to 25 minutes, or until the muffins are golden brown and spring back when lightly touched.
- Check with Toothpick: Insert a toothpick into the center of a muffin. If it comes out clean without batter, the muffins are done.
- Cool the Muffins: Remove the muffin tin from the oven and transfer the muffins to a cooling rack. Let them cool completely for the best texture.
- Add Toppings if You Like: Optionally, sprinkle the muffins with powdered sugar or a dusting of cinnamon to add extra flavor and a decorative touch.
- Serve and Enjoy: Serve the pumpkin muffins warm or at room temperature, perfect with a glass of milk, tea, or coffee.
Notes
- Be careful not to overmix the batter to keep muffins tender.
- You can substitute vegetable oil with melted coconut oil for a different flavor.
- Ensure pumpkin puree is 100% pure pumpkin, not pumpkin pie filling which contains added spices and sugars.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
