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 🙂
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.
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! 🙂
Without further ado, the recipe itself! Enjoy!
Pumpkin & Cinnamon Muffins with Plum Jam
- 250 g 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
- 150 g light brown sugar
- 200 ml sunflower or vegetable oil
- 200 g pumpkin puree
- 3 large eggs
- plum jam or conserve
- ***Make sure all your ingredients are at room temperature***
- Sieve the flour or flours together with baking powder, baking soda, cinnamon and salt, set aside.
- In a large jug or bowl mix together sugar and eggs followed by oil and pumpkin puree.
- Add wet ingredients to the dry ones and mix gently until just combined. Do not overmix.
- Line muffin tin with paper cases and fill each 3/4 full.
- Put a teaspoon of jam on top of muffin batter and press gently with the spoon.
- Bake in preheated oven 180C for approx. 25 minutes until toothpick inserted in a centre comes out clean. Cool on a wire rack.
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!
I’m linking my Pumpkin & Cinnamon Muffins with Plum Jam with the following pages:
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too
Treat Petite hosted by Kat over at Baking Explorer.