Recipe from Jamie Oliver’s “Jamie at Home.” I always come back to it when I want to cook something particularly delicious and seasonal. In the “autumn” chapter, you’ll find peppers (season ending soon), game (already covered), mushrooms (remember the porcini with pork fat), and orchard fruits (apples, apples!). On the edge of winter comes pumpkin. Its flesh perfectly absorbs the aromas of cinnamon, vanilla, cloves, nutmeg, and cardamom.
For a festive Halloween touch, the muffins can be topped with a sour cream glaze made by mixing mandarin and lemon zest with sour cream (140 g), lemon juice, 2 tbsp powdered sugar, and vanilla. Before serving, sprinkle the glazed muffins with a few lavender blossoms.
- 400 g pumpkin flesh
- 350 g sugar
- 4 eggs
- sea salt
- 300 g flour
- 2 heaping tsp baking powder
- a handful of nuts (optional: walnuts, pistachios, or none at all)
- 1 tsp ground cinnamon
- 175 ml good olive oil
Preheat the oven to 180°C. Use paper or silicone muffin molds for baking. Grate the pumpkin flesh.
Add sugar, salt, flour, baking powder, nuts, cinnamon, olive oil, and eggs. Mix together. Blend briefly, but don’t overdo it - leave some bright orange pumpkin pieces whole. Grease the molds with butter, fill with the batter, and bake for 25 minutes.
Test readiness with a wooden skewer: if it comes out clean, the muffin is ready.
Preheat the oven to 180°C. Use paper or silicone muffin molds for baking. Grate the pumpkin flesh.
Add sugar, salt, flour, baking powder, nuts, cinnamon, olive oil, and eggs. Mix together. Blend briefly, but don’t overdo it - leave some bright orange pumpkin pieces whole. Grease the molds with butter, fill with the batter, and bake for 25 minutes.
Test readiness with a wooden skewer: if it comes out clean, the muffin is ready.
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