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

1. Preheat the oven to gas 4 / 180C / 350F 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

flour, baking powder, xanthan, mixed spice pumpkin pie spice, pumpkin puree, brown sugar, olive oil, golden syrup, apple puree applesauce, vanilla, raspberries, blueberries

Taken from cookpad.com/us/recipes/367799-vickys-berry-spiced-pumpkin-muffins (may not work)