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
- 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