Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF

Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF

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


12 servings

  1. Dry Ingredients

  2. 260 grams gluten free / plain flour

  3. 2 1/2 tsp baking powder

  4. 1/2 tsp xanthan gum if using gluten-free flour

  5. 2 1/2 tsp mixed spice / pumpkin pie spice

  6. Wet Ingredients

  7. 220 grams pumpkin puree

  8. 100 grams dark brown sugar (use light brown sugar if using molasses)

  9. 120 ml pure olive oil

  10. 60 ml golden syrup or treacle / molasses

  11. 4 tbsp apple puree / applesauce

  12. 2 tsp vanilla extract

  13. 80 grams raspberries

  14. 80 grams blueberries


  1. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cases

  2. Whisk the dry ingredients together in a large bowl

  3. Mix the wet ingredients except for the berries together in a separate bowl

  4. Stir the wet puree into the flour mix until just combined

  5. Gently fold in the berries

  6. Spoon into the paper cases and bake for 20 – 25 minutes until firm to the touch

  7. You can let these cool on a wire rack but you can also serve them warm, they’re just gorgeous

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