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Jamie Oliver Pumpkin Muffins

Jamie Oliver Pumpkin Muffins - recipe card
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These moist and tender pumpkin muffins are packed with warm spices and a hint of sweetness, perfect for breakfast or a snack. The recipe is easy to make and yields four large, bakery-style muffins with a soft crumb and golden top.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk

Instructions

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with 4 paper liners or grease lightly with nonstick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until smooth and glossy, about 1 minute.
  4. Add half of the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. Add the milk and the remaining dry ingredients and stir until no dry streaks remain; do not overmix, or the muffins will be tough.
  5. Divide the batter evenly among the 4 muffin cups, filling each about 3/4 full. Use an ice cream scoop for neat, even portions.
  6. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown and spring back when lightly pressed.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Storage: Keep muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freezing: Wrap individually in plastic wrap and freeze for up to 2 months; thaw at room temperature or reheat in the microwave for 20-30 seconds. Reheating: Warm in a 300°F (150°C) oven for 5 minutes for a freshly baked texture.

Nutrition

Keywords: pumpkin muffins, Jamie Oliver pumpkin muffins, easy pumpkin muffins, homemade muffins, breakfast muffins, fall baking, pumpkin spice, moist muffins, healthy muffins, snack muffins, baking recipe

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-pumpkin-muffins/