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Vickys Berry Spiced Pumpkin Muffins

260 grams gluten free / plain flour
2 1/2 tsp baking powder
1 tsp xanthan gum if using gluten-free flour
2 1/2 tsp mixed spice / pumpkin pie spice
220 grams pumpkin puree
100 grams dark brown sugar ( use light brown sugar if using molasses)
120 ml pure olive oil
60 ml golden syrup or treacle / molasses
4 tbsp apple puree / applesauce
2 tsp vanilla extract
80 grams raspberries
80 grams blueberries


Preheat the oven to gas 4 / 180C / 350F and line a 12 hole muffin tin with cases Whisk the dry ingredients together in a large bowl Mix the wet ingredients except for the berries together in a separate bowl Stir the wet puree into the flour mix until just combined Gently fold in the berries Spoon into the paper cases and bake for 20 - 25 minutes until firm to the touch You can let these cool on a wire rack but you can also serve them warm, they're just gorgeous

Source: cookpad.com