Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF
Source : Preheat The Oven To Gas 4 / 180c / 350f And Line A 12 Hole Muffin Tin With Caseswhisk The Dry Ingredients Together In A Large Bowlmix The Wet Ingredient...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : October 6, 2026
Step:
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
Ingredients
Dry Ingredients
260 grams gluten free / plain flour
2 1/2 tsp baking powder
1/2 tsp xanthan gum if using gluten-free flour
2 1/2 tsp mixed spice / pumpkin pie spice
Wet Ingredients
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
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