Ingredients :
- Dry Ingredients
- 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
- 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
Method :
- Preheat the oven to gas 4 / 180C / 350°F 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
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