Perfect Pumpkin Muffins by Ina Garten Recipe

Warm Pumpkin Muffins Recipe: Ina Garten’s Autumn Magic

Pumpkin muffins weave magic into ordinary breakfast routines, transforming kitchen counters into seasonal sanctuaries of delight.

Aromatic spices swirl through tender crumbs, releasing waves of nostalgic comfort.

Delicate yet robust, these morsels capture autumn’s essence in every luxurious bite.

Warm notes of cinnamon and nutmeg whisper stories of harvest celebrations and cozy gatherings.

Bakers treasure these muffins for their perfect balance between rustic charm and gourmet sophistication.

Each golden-topped treat promises a sensory journey through fall’s most beloved flavors.

These muffins aren’t just food, they’re an edible embrace that beckons you to savor every crumb.

Quick Recipe Overview

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Calories: 310 kcal

Servings: 11

Ina Garten’s Pumpkin Muffins: Ingredients List

For Dry Ingredients:
  • All-Purpose Flour: Choose unbleached flour for a richer, more natural flavor and better texture.
  • Baking Powder: Look for fresh, unexpired baking powder to ensure proper rising.
  • Baking Soda: Select aluminum-free baking soda for a cleaner taste.
  • Ground Cinnamon: Opt for fresh, fragrant cinnamon from recent harvest for maximum warmth.
  • Ground Ginger: Use high-quality ground ginger for a vibrant, spicy kick.
  • Ground Nutmeg: Freshly grated nutmeg provides the most intense aromatic profile.
  • Salt: Select fine sea salt for even distribution and clean seasoning.
For Wet Ingredients:
  • Eggs: Choose large, room-temperature eggs for smoother mixing.
  • Pumpkin Puree: Pick 100% pure pumpkin puree, not pie filling, for authentic flavor.
  • White Sugar: Use granulated sugar for consistent sweetness.
  • Brown Sugar: Select dark brown sugar for deeper caramel notes.
  • Vegetable Oil: Choose neutral-flavored oil like canola for light texture.
For Frosting Ingredients:
  • Cream Cheese: Use full-fat, room-temperature cream cheese for creamy consistency.
  • Butter: Select unsalted butter for better flavor control.
  • Maple Syrup: Choose pure, grade A maple syrup for authentic sweetness.
  • Vanilla Extract: Use pure vanilla extract for rich, complex flavor.
  • Confectioners' Sugar: Sift to prevent lumps and ensure smooth frosting.
  • Heath Bars: Select fresh, crisp Heath bars for crunchy topping.

Baking Tools for Ina Garten’s Pumpkin Muffins

  • Muffin Pan: Standard 12-cup pan for perfectly shaped muffins.
  • Paper Liners: Convenient, non-stick cups for easy removal and clean-up.
  • Medium Bowl: For sifting and mixing dry ingredients.
  • Large Mixing Bowl: Spacious container for combining wet ingredients.
  • Sifter or Fine-Mesh Strainer: Ensures lump-free dry ingredients.
  • Whisk: Essential for blending dry and wet ingredients smoothly.
  • Wooden Spoon: Helps mix batter gently without overmixing.
  • Ice Cream Scoop (2¼-inch): Creates uniform muffin sizes.
  • Toothpick: Checks muffin doneness by testing center.
  • Wire Rack: Allows muffins to cool evenly.
  • Electric Mixer with Paddle Attachment: Beats frosting to creamy perfection.

How to Prepare Ina Garten’s Pumpkin Muffins

How to Prepare Ina Garten’s Pumpkin Muffins
  • Kickstart the Oven

Warm up your oven to a cozy 350°F and line a muffin pan with paper cups. Give the pan a quick spritz of oil to keep things from sticking.

  • Create the Dry Magic

Grab a bowl and blend your flour, spices, and rising agents. Whisk them together so every grain gets a chance to mingle and create flavor harmony.

  • Whip Up the Wet Ingredients

In a separate bowl, dance together eggs, pumpkin, sugars, and oil until they form a smooth, silky mixture. Pour your dry ingredients into this wet paradise and stir gently until just combined – don’t overmix!

  • Bake and Transform

Scoop the batter into your waiting muffin cups. Slide the pan into the oven and let the magic happen for about 20-25 minutes. Your muffins are ready when a toothpick comes out clean and they smell like autumn’s warmest hug.

  • Frost and Finish

Once cooled, whip up a dreamy maple cream cheese frosting by blending cream cheese, butter, maple syrup, and a touch of vanilla. Gradually fold in powdered sugar until the frosting is cloud-like and smooth. Spread generously over your muffins and sprinkle with crushed Heath bars for a crunchy surprise.

Tips for Perfect Ina Garten Pumpkin Muffins

  • Boost Flavor Depth: Experiment with adding a tablespoon of molasses or dark rum to intensify the warm, rich autumn spice profile of these pumpkin muffins.
  • Make It Nutty: Fold in ½ cup of chopped pecans, walnuts, or toasted pumpkin seeds into the batter for extra crunch and nutritional boost.
  • Customize Sweetness: Swap maple syrup with honey or adjust sugar quantities to match personal taste preferences without compromising the muffin's tender texture.
  • Storage Savvy: Keep muffins fresh by storing in an airtight container at room temperature for 2-3 days, or freeze unfrosted muffins for up to one month, wrapping individually in plastic wrap.

Ways to Serve Ina Garten’s Pumpkin Muffins

  • Pair with Morning Coffee: Serve these warm, spiced pumpkin muffins alongside a steaming cup of fresh coffee for a delightful breakfast or brunch treat.
  • Create a Dessert Platter: Arrange the muffins on a rustic wooden board with additional Heath bar pieces, offering guests a beautiful and tempting presentation.
  • Add a Seasonal Touch: Garnish the muffins with a light dusting of ground cinnamon or a small maple leaf-shaped candy for an elegant autumn-inspired finish.
  • Pack for On-the-Go Snacking: Wrap individual muffins in parchment paper for a perfect portable treat during fall outdoor adventures or work lunches.

Keeping Ina Garten’s Pumpkin Muffins Fresh

  • Meal Planning & Storage Advice
  • Refrigerate Wisely: Store frosted pumpkin muffins in an airtight container in the refrigerator for up to 4 days, keeping them fresh and delicious.
  • Freeze for Later: Wrap unfrosted muffins individually in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 2 months, ensuring perfect texture when thawed.
  • Room Temperature Storage: Keep unfrosted muffins at room temperature in a sealed container for 2-3 days, maintaining their soft and moist consistency.
  • Make-Ahead Magic: Prepare batter and refrigerate overnight, then bake fresh muffins in the morning for a quick and convenient breakfast treat.
Print
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Perfect Pumpkin Muffins by Ina Garten Recipe

Perfect Pumpkin Muffins by Ina Garten Recipe


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4.6 from 9 reviews

  • Total Time: 50 minutes
  • Yield: 11 1x

Description

Ina Garten’s pumpkin muffins blend warm autumn spices with rich pumpkin flavor for a delightful seasonal treat. Comforting and easy to make, these muffins offer a perfect balance of sweet and spicy notes that will delight breakfast and dessert enthusiasts.


Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup canned pumpkin purée (not pie filling)
  • 2 extra-large eggs (at room temperature)
  • ½ cup vegetable oil (118 ml)
  • ½ cup granulated sugar
  • ½ cup light brown sugar (lightly packed)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp kosher salt
  • ½ cup coarsely chopped Heath bars (two 1.4 oz bars)
  • Maple Frosting (recipe follows)
  • Vegetable oil (extra, for greasing the pan)

Instructions

  1. Preparation: Preheat oven to 350°F (175°C) and line a muffin tin with 10 paper liners, lightly oiling the pan’s surface to prevent sticking.
  2. Dry Ingredients: Thoroughly sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl to eliminate potential lumps and ensure even distribution.
  3. Wet Mixture: Whisk eggs, pumpkin puree, white and brown sugars, and vegetable oil in a large bowl until the mixture becomes smooth and homogeneous.
  4. Batter Combination: Delicately fold sifted dry ingredients into the wet mixture using a spatula, stirring minimally to maintain a tender muffin texture and prevent overmixing.
  5. Filling and Baking: Use an ice cream scoop to distribute batter evenly into muffin cups, filling each approximately two-thirds full. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean and tops appear golden and slightly springy.
  6. Cooling Process: Allow muffins to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
  7. Maple Frosting: In an electric mixer with a paddle attachment, blend softened cream cheese, butter, maple syrup, and vanilla extract until smooth, gradually incorporating confectioners’ sugar to achieve a spreadable consistency.
  8. Finishing Touch: Once muffins are fully cooled, generously frost each and sprinkle chopped Heath bars on top for added texture and flavor.

Notes

  • Precision Matters: Sift dry ingredients thoroughly to prevent lumpy batter and ensure smooth, consistent muffin texture.
  • Mixing Technique: Fold wet and dry ingredients gently to maintain a tender crumb, stopping just when ingredients are incorporated.
  • Baking Accuracy: Use an ice cream scoop for uniform muffin sizes and fill cups only two-thirds full to allow proper rising.
  • Cooling Is Crucial: Allow muffins to cool completely before frosting to prevent melting and maintain perfect cream cheese topping structure.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snacks, Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 11
  • Calories: 310
  • Sugar: 24 g
  • Sodium: 200 mg
  • Fat: 16 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 60 mg
Michael Thompson

Michael Thompson

Founder & Culinary Director

Expertise

Classical & Contemporary Cooking Techniques, Global Cuisine Appreciation, Nutrition & Menu Engineering, Sustainable Cooking Practices, Farm-to-Table Cuisine

Education

Southwestern Oregon Community College

  • Program: Culinary Arts, Associate of Applied Science
  • Focus: Emphasis on mastering core culinary competencies, like safety and sanitation, hot, cold, and pastry techniques, while cultivating appreciation of global cuisines and developing operational skills in nutrition, menu design, costing, purchasing, and supervisory management.

Michael grew up in Oregon, where he learned early that food tastes better when it’s fresh, local, and made with care. 

After earning his degree from the Southwestern Oregon Community College, he focused his career on teaching others how to cook with the seasons, reduce food waste, and reconnect with what’s on their plate.

Michael keeps his cooking simple, sustainable, and full of flavor. His favorite part of the process? Watching people realize how easy and satisfying it can be to cook a single great meal from scratch.

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