I had berries left over from the fruit tart I posted the other day and decided to use them up in these gorgeous autumn inspired m…more
Ingredients
12 servings
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Dry Ingredients
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260 grams gluten free / plain flour
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2 1/2 tsp baking powder
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1/2 tsp xanthan gum if using gluten-free flour
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2 1/2 tsp mixed spice / pumpkin pie spice
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Wet Ingredients
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220 grams pumpkin puree
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100 grams dark brown sugar (use light brown sugar if using molasses)
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120 ml pure olive oil
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60 ml golden syrup or treacle / molasses
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4 tbsp apple puree / applesauce
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2 tsp vanilla extract
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80 grams raspberries
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80 grams blueberries
Steps
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Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cases
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Whisk the dry ingredients together in a large bowl
![Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF recipe step 2 photo]()
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Mix the wet ingredients except for the berries together in a separate bowl
![Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF recipe step 3 photo]()
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Stir the wet puree into the flour mix until just combined
![Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF recipe step 4 photo]()
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Gently fold in the berries
![Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF recipe step 5 photo]()
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Spoon into the paper cases and bake for 20 – 25 minutes until firm to the touch
![Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF recipe step 6 photo]()
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You can let these cool on a wire rack but you can also serve them warm, they’re just gorgeous
![Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF recipe step 7 photo]()
