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Here are the ingridients that are required to make a delicious Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF:
- You need of Dry Ingredients.
- Get 260 grams of gluten free / plain flour.
- Take 2 1/2 tsp of baking powder.
- Take 1/2 tsp of xanthan gum if using gluten-free flour.
- You need 2 1/2 tsp of mixed spice / pumpkin pie spice.
- Provide of Wet Ingredients.
- Get 220 grams of pumpkin puree.
- Take 100 grams of dark brown sugar (use light brown sugar if using molasses).
- You need 120 ml of pure olive oil.
- Take 60 ml of golden syrup or treacle / molasses.
- Get 4 tbsp of apple puree / applesauce.
- Use 2 tsp of vanilla extract.
- Get 80 grams of raspberries.
- Provide 80 grams of blueberries.
Ready with the ingridients? Here are the procedures on serving Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF:
- 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.
Moist, sweetly spiced pumpkin muffins are topped with the perfect streusel plus an optional maple icing! They're a kid favorite and happen to be Went Vegetarian Paleo GF when diagnosed with Lymes and had a hankering for pumpkin spice muffins. Moist and crumbly paleo pumpkin muffins with freshly grated pumpkin and winter spices. Dessi crushed another paleo baking recipe you guys! this time she made moist and tasty pumpkin muffins that are paleo and free of refined sugars. This pumpkin spice muffin recipe makes soft, moist, dense, and delicate muffins.
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