Jamie Oliver's Pumpkin Cupcakes

Name: Jamie Oliver's Pumpkin Cupcakes
Total time: 45 min
Yield: 12
Ingredients: 200 g Pumpkin; 200 g Sugar; 2 Eggs; 150 g Wheat flour; 1.5 teaspoon Baking powder; 0.5 teaspoon Cinnamon; 100 g Walnuts; 80 g Vegetable oil

Healthy, tasty and very aromatic pumpkin muffins with nuts. Pumpkin is practically not cooked in my family, since only I love it) But since it is very healthy, aromatic and simply very tasty, I try to disguise it somewhere :) I accidentally saw this recipe on the Internet and decided to try it experience! Cupcakes are very easy and quick to prepare. The muffins turned out very tasty, with a slightly moist crumb (as I understand it, thanks to the pumpkin), and the aroma, thanks to the pumpkin and cinnamon, permeated the entire apartment. Even my husband and father, who don’t eat pumpkin, were the first in line to try it. And even they appreciated them. Thanks Jamie Oliver! I hope you enjoy these cupcakes too!

229

52619

Ellie White

Author of the recipe

Calories

247Kcal

Protein

4gram

Fat

14gram

Carbs

27gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

200g

200g

2

150g

1.5teaspoon

0.5teaspoon

100g

80g

Step-by-step preparation

Cooking time: 45 mins

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5

Comments on the recipe

Lana

15.09.2023

4.8

The recipe for Pumpkin Cupcakes from Jamie Oliver is very simple and quick, but the result is wonderful! The cupcakes turned out airy, soft, but not dry, and very, simply incredibly rich and tasty. Pumpkin is noticeable, but not dominant, cinnamon and walnuts are also clearly distinguishable and perfectly complement the flavor profile. We baked it for exactly 30 minutes at 170 degrees, but I added 150 grams of sugar and it turned out quite sweet. Next time I'll try to reduce this amount to 120, so I think it will be ideal. Although I must say, everything very much depends on the sweetness of the pumpkin. Thank you very much for the wonderful recipe!

Shura

15.09.2023

4.7

James Oliver knew what he was offering, and we will say thank you - Irisha, she showed the whole process so beautifully and tastefully, and the presentation is so irresistible and very eye-catching, like Repin’s painting - “What a strange painting this is - a still life: it makes you admire a copy of those things, the originals of which you don’t admire,” said Pascal, and he’s right, we often pass by beautiful views and begin to notice them only when they are pointed out. And cupcakes with pumpkin should be very tasty, I baked them with carrots (remember) , so now I understand that vegetables in the dough only improve the taste and appearance of the product, so the recipe is an excellent one!

Skazka

15.09.2023

4.8

Very tasty cupcakes! I made two servings. I baked one for 20 minutes, and the second a little longer, the muffins were more baked, darker than the first portion and the crust was crispy. But for my taste there was also a lot of sugar. It's good with unsweetened tea, but you can't drink as much tea as you can eat muffins. Oliver must have a sweet tooth. Or our pumpkin is sweeter!

Katyushka

15.09.2023

5

Thanks for the recipe! Delicious! My kids don’t like pumpkin, but here they grabbed both cheeks and asked me to bake more!

Julia

15.09.2023

5

Irisha, the cupcakes turned out very tasty, with a crispy crust! I added 2 times less sugar, which was just right for me. I wanted to take a photo, but forgot. When I remembered, there was basically nothing left to photograph. Thanks for the recipe!

Katya

15.09.2023

4.7

Is it possible to replace vegetable oil with butter? And is it possible to bake a large cake in one pan, and not small ones? And pre-bake the pumpkin.

Katya

15.09.2023

4.7

I made the cake with butter, exactly the amount indicated for vegetable oil. It turned out very tender and incredibly tasty. And I baked them in a regular removable pan, taking a little longer than cupcakes.