Description
Ina Garten’s pumpkin muffins offer a delightful autumn escape with rich spices and warm flavors. Perfectly moist and tender, these seasonal treats bring comfort and joy to any breakfast or afternoon snack, ensuring you savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup canned pumpkin purée (not pie filling)
- 2 extra-large eggs, at room temperature
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Sweeteners and Additional Ingredients:
- ½ cup vegetable oil (118 milliliters)
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- Maple Frosting (recipe follows)
- ½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars)
- Vegetable oil (extra, for greasing the pan)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a muffin tin by lining it with 10 paper cupcake liners. Lightly brush the top of the muffin pan with vegetable oil to prevent sticking.
- Sift together the dry ingredients including flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium-sized mixing bowl to ensure even distribution and eliminate any lumps.
- In a larger bowl, whisk together the wet ingredients: eggs, pumpkin puree, white sugar, brown sugar, and ½ cup (120 milliliters) of vegetable oil until well combined and smooth.
- Gently fold the sifted dry ingredients into the wet mixture using a spatula, stirring until just incorporated. Avoid overmixing to maintain a tender cupcake texture.
- Distribute the batter evenly into the prepared muffin cups using a 2¼-inch (5.7-centimeter) ice cream scoop for consistent sizing. Fill each cup approximately two-thirds full.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be golden and slightly springy to the touch.
- Remove from the oven and let the cupcakes cool completely in the pan for 10 minutes, then transfer to a wire rack to cool entirely.
- For the maple frosting, combine softened cream cheese, butter, maple syrup, and vanilla extract in the bowl of an electric mixer fitted with a paddle attachment.
- Beat the mixture on medium-low speed until completely smooth and creamy, approximately 2-3 minutes.
- Gradually add confectioners’ sugar on low speed, mixing until the frosting reaches a spreadable consistency.
- Once cupcakes are fully cooled, generously frost each cupcake and sprinkle chopped Heath bars on top for added crunch and flavor.
Notes
- Use pure pumpkin purée without added spices or sugar to capture the authentic, rich pumpkin essence in your muffins.
- Gently fold dry and wet ingredients together, stopping just when combined to keep the muffin texture tender and light.
- Reach for an ice cream scoop to distribute batter evenly, guaranteeing perfectly sized and uniformly baked muffin gems.
- Confirm muffin doneness by inserting a toothpick into the center – a clean or slightly moist crumb signals they’re ready to enjoy.
- Allow muffins to rest briefly in the pan before transferring to a wire rack, preventing unwanted sogginess and maintaining their delightful texture.
- Soften butter and cream cheese to room temperature for a silky, luxurious maple frosting that spreads like a dream.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 226 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg