I’ve posted a picture of these muffins on Instagram back in October. The original recipe uses pumpkins, which I did use for the first batch and we just loved these muffins. The sweet potato came into use because I had no pumpkin on hand so I thought I just give it a try and it was surprisingly very yummy. I added some oat crumble and some maple caramel drizzle like I made for the Caramel Apple Sticky Buns, used only coconut sugar and maple syrup, otherwise followed Linda’s Spiced Pumpkin Loaf recipe from her blog sweetenufblog . Sweet potato as well as pumpkins are very healthy and I just love them. So feel free to use either, both are delicious!! Just made another batch this week to pack for my kids for school:)
Here are some other yummy pumpkin recipes:
Pumpkin Spice Babka
Spiced Sweet Potato Muffins
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup packed light brown sugar, I used coconut sugar
- 2 large eggs
- 1/2 cup maple syrup
- 1 1/3 cups sweet potato puree or pumpkin puree
- 1/2 cup chopped walnuts
- Glaze: Combine 1/3 cup icing sugar with 2 tbsp maple syrup
- Oat crumble: 1/2 cup oats, 1/2 tsp cinnamon, 1 tbsp maple syrup, 1 tbsp coconut sugar
- Optional: toffee bits, butterscotch chips, pecans
-In a medium bowl combine the flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside
-In the bowl of a stand mixer using a paddle attachment, beat the butter for 1 minute. Add the brown sugar and beat until very light in colour and fluffy. Beat in the eggs, one at a time, beating well after each, and scraping down sides and bottom of mixing bowl. Beat in the maple syrup. The mixture will look curdled at this point! As you add the flour mixture it will come together.
-Remove the bowl from the mixer and using a wooden spoon stir in half on the flour mixture until combined. Add in the pumkin and stir until combined then add in the remaining flour mixture and stir until no streaks of flour remain. Fold in the nuts.
-In a small bowl mix together the oats, cinnamon, maple syrup and coconut sugar.
-Fill into prepared muffin tins, smooth out the top with an offset spatula or knife, then sprinkle some of the oat mix on top.
-Bake in 325F preheated oven for about 30-40 minutes until top springs back lightly when touched. Or a tester inserted into centre comes out clean.
-Let cool completely then drizzle with the maple glaze.
-Tip: Double the oat crumble recipe if you like to have a thick crumble top.
Thanks again for the recipe Linda!
I hope you’ll give it a try!