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
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:For Wet Ingredients:For Frosting Ingredients:Baking Tools for Ina Garten’s Pumpkin Muffins
How to Prepare Ina Garten’s Pumpkin Muffins
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.
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.
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!
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.
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
Ways to Serve Ina Garten’s Pumpkin Muffins
Keeping Ina Garten’s Pumpkin Muffins Fresh
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Perfect Pumpkin Muffins by Ina Garten Recipe
- 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
- 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
- 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.
- 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.
- Wet Mixture: Whisk eggs, pumpkin puree, white and brown sugars, and vegetable oil in a large bowl until the mixture becomes smooth and homogeneous.
- 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.
- 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.
- Cooling Process: Allow muffins to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
- 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.
- 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
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
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.