Pumpkin & Cinnamon Muffins with Plum Jam

Pumpkin & Cinnamon Muffins with Plum Jam

Continuing with the pumpkin theme and the way to utilise my Easy Homemade Pumpkin Pure, today I bring you wonderful and really autumnal recipe for Pumpkin & Cinnamon Muffins with Plum Jam. I was over the moon with how they turned out, moist, light, sweet (but not overly so). Cinnamon, pumpkin and touch of plum jam providing wonderful flavour combination. 

It’s my first muffin recipe since I’ve started my blog back in March!!! How did I manage so long without one (I’m not counting Cheesy Carrot and Courgette Muffins as they are a savoury fare) lol. I really don’t know how this happened considering we all love muffins in our house and they appear quite regularly. These ones disappeared in a record time of two days with majority being gone whilst they were still warm. Now, how is that for a positive feedback πŸ™‚

Pumpkin & Cinnamon Muffins with Plum Jam

The trick to getting these muffins just right is simple – all the ingredients MUST be at room temperature and that includes pumpkin puree and jam! If you are planning on making these, simply take all the ingredients you keep in the fridge out couple of hours before the baking session. If you are a spontaneous baker lol than make sure you warm your pumpkin puree and jam in a microwave for a few seconds. Tiny little detail but it can make all the difference to the end product and who wants dense and heavy muffins?!

Now you are on your way and you don’t even need a mixer or food processor. These little rascals need very gentle mixing by hand and only until all the ingredients are incorporated. The less the better.

Little experiment!

I decided to experiment with the flour when baking these muffins and used the White Rye Flour for the first time. I was quite intrigued when I bought it as it claimed to have most of the goodness and flavour of wholemeal rye flour but a lighter texture. Perfect for muffins, cakes and biscuits. I went for half white rye and half plain flour, just in case, and to be honest, you would never be able to tell these contain rye flour.

The muffins turned out super light and beautifully spongy, simply perfect! Next time, I will go for 100% white rye flour and report back. In the meantime, if you happen to try it before me, please let me know how it went, would love to hear your thoughts. I’ve used Doves Organic White Rye Flour in this bake but have since seen other brands of the same. Brilliant flour to try if you have wheat allergy or intolerance. Forgive me  if I’m stating the obvious but I got quite excited with my little discovery! πŸ™‚

Without further ado, the recipe itself! Enjoy!

Pumpkin & Cinnamon Muffins with Plum Jam

Yield: 12-14

Pumpkin & Cinnamon Muffins with Plum Jam


  • 250g plain flour (or mixture of plain and white rye)
  • 2 tsp baking powder
  • half a tsp baking soda
  • 3 generous tsp cinnamon
  • pinch of salt
  • 150g light brown sugar
  • 200ml sunflower or vegetable oil
  • 200g pumpkin puree
  • 3 large eggs
  • plum jam or conserve


  1. ***Make sure all your ingredients are at room temperature***
  2. Sieve the flour or flours together with baking powder, baking soda, cinnamon and salt, set aside.
  3. In a large jug or bowl mix together sugar and eggs followed by oil and pumpkin puree.
  4. Add wet ingredients to the dry ones and mix gently until just combined. Do not overmix.
  5. Line muffin tin with paper cases and fill each 3/4 full.
  6. Put a teaspoon of jam on top of muffin batter and press gently with the spoon.
  7. Bake in preheated oven 180C for approx. 25 minutes until toothpick inserted in a centre comes out clean. Cool on a wire rack.
  8. Enjoy!

If you are after some more recipes to use up your pumpkin pure try my Pumpkin & Plum Conserve Steamed Pudding. It’s a perfect accompaniment to your Sunday lunch!

Pin For Later!

Pumpkin & Cinnamon Muffins with Plum Jam

I’m linking my Pumpkin & Cinnamon Muffins with Plum Jam with the following pages:

Cook Blog Share hosted this week by Kirsty at Hijacked By Twins and by Jacqui at Recipes Made Easy

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too

Baking Crumbs hosted by Angela over at Only Crumbs Remain.

Bake of the Week by Helen at CasaCostello and Jenny at MummyMishaps

Treat Petite  hosted by Kat over at Baking Explorer.


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  • Reply Kat (The Baking Explorer)

    They look fabulous, I love the swirl of jam on top – such a yummy idea! Thanks for linking up to #TreatPetite
    Kat (The Baking Explorer) recently posted…Slime CupcakesMy Profile

    October 21, 2017 at 12:25 am
    • Reply joskitchenlarder

      Thanks Kat! Jam becomes this sweet, sticky glaze which is super yummy. x

      October 21, 2017 at 6:53 am
  • Reply Meg

    Oh my. These look delicious. I was wondering what to do with my huge pumpkin after we carve it. I might have to make puree! #brillblogposts
    Meg recently posted…Bad feminists, put your hands upMy Profile

    October 21, 2017 at 5:27 am
    • Reply joskitchenlarder

      Aw thanks so much! These are perfect for using up pumpkin puree plus I must say they smell divine with all that cinnamon in them too. πŸ™‚ Thank you for stopping by!

      October 21, 2017 at 6:49 am
  • Reply Monika Dabrowski

    These look very yummy! I’ve never used white rye flour, will try to find it next time I go to the supermarket.
    Monika Dabrowski recently posted…Spiralized Pumpkin Potato Soup with Smoky TofuMy Profile

    October 22, 2017 at 8:34 am
    • Reply joskitchenlarder

      Thanks Monika! That was my first time baking with it! Really pleased with my little find πŸ™‚

      October 24, 2017 at 8:26 pm
  • Reply Kirsty Hijacked By Twins

    Yes please, these look so good Jo! I have to make these when I have got some puree made! Thank you for sharing with #CookBlogShare x
    Kirsty Hijacked By Twins recently posted…#OneaWeek Pasta, Weekly Meal Plan and Week 4 of National Cholesterol MonthMy Profile

    October 23, 2017 at 3:05 pm
    • Reply joskitchenlarder

      Thanks Kirsty! I was really happy with how they turned out. The jammy glaze being my icing on the cake πŸ˜‰ x

      October 24, 2017 at 8:30 pm
  • Reply Angela / Only Crumbs Remain

    I love how easy these are to make Jo – that’s even before I mention how amazing they look once they’re baked! (seriously amazing pictures πŸ™‚ ) I completely agree how having the ingredients at room temperature can make the world of difference to a bake! Thankyou for joining in with #BakingCrumbs
    Angela x
    Angela / Only Crumbs Remain recently posted…Date Tart with a Lattice CrustMy Profile

    October 27, 2017 at 10:28 am
    • Reply joskitchenlarder

      Thank you Angela! That means a lot coming from you, one of my photo gurus! x I had some terrible disasters when baking with cold ingredients and finally got to the habit of taking bits and bobs out onto the kitchen counter couple of hours before I bake. Made the world of difference. Trying to do what I preach! lol x

      October 29, 2017 at 8:47 pm
  • Reply Caroline @The Cappuccino Diaries

    These pumpkin and cinnamon muffins look so delicious, will definitely have to give this recipe a try.

    Caroline x

    October 29, 2017 at 4:27 pm
    • Reply joskitchenlarder

      Thank you so much Caroline! πŸ™‚ They are really moreish I must warn you (not that I mind) lol. Please let me know what you thought if you make them. x

      October 29, 2017 at 8:38 pm
  • Reply Jenny Paulin

    what a great way of using up pumpkin and a tasty one too! I love that you have incorporated swirls of homemade plum jam on the top. The colour of the sponge is glorious too. very yummy looking.
    thank you for linking to #Bakeoftheweek x

    November 1, 2017 at 11:30 am
    • Reply joskitchenlarder

      Thanks Jenny! These are utterly delicious although the jam isn’t homemade (I wish) lol. I’m such a huge fan of baking with pumpkin this season, simply cannot get enough of it! πŸ™‚ x

      November 4, 2017 at 9:24 am

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