The lovely sweet potato. So pretty, so yummy, and so good for you. Every year for Thanksgiving, I make a large casserole dish of these potatoes, only whipped with some milk. They’re so naturally sweet that they don’t need much else.
But, alas, I’m the only lover of these potatoes in my family, so I always have lots and lots of leftovers. (And, no, I never learn to make less). Here is an easy, and tasty way to use up some of those leftovers. And these muffins, my family will eat.
I’m Gluten Free, so I make a batch using my gluten free flour blend. After I have my fill of the warm muffins fresh out of the oven, I freeze the rest so I can enjoy them for weeks to come.
Sweet Potato Muffins
For the muffins:
- 1½ cup all-purpose flour
- ½ cup brown sugar, firmly packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons grated orange peel
- 1 cup mashed sweet potatoes
- ½ cup buttermilk
- 1 tablespoon molasses
- 2 eggs
For the topping:
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Preliminaries: Heat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking or baking spray, or line with paper muffin liners.
Prepare the muffin batter: In large bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, salt and orange peel; mix well. In medium bowl, combine all the remaining muffin ingredients, blending well. Add moist mixture to dry mixture, stirring just until dry ingredients are moistened. Divide batter evenly into sprayed or lined muffin cups.
Make the topping: In small bowl, combine sugar and cinnamon; mix well. Sprinkle evenly over batter in cups.
Bake the muffins: Bake for 15 to 20 minutes. Immediately remove from pan, cool slightly. Serve warm.
- 1 cup gluten free flour blend
- 1/3 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/8 tsp. xanthan gum
- 1 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 3/4 cup mashed sweet potatoes
- 1/2 cup chopped pecans
- 1/4 cup milk
- 1/4 cup vegetable or canola oil
- 1 egg
- 3/4 tsp. pure vanilla extract
1. Preheat oven to 350 degrees F, and prepare a regular muffin pan with paper liners or by spraying with non-stick cooking spray. Set aside.
2. In a large mixing bowl, combine the first eight ingredients (the dry ingredients plus the xylitol/sugar).
3. In a small bowl, combine the milk, oil, egg, and vanilla extract. Mix together using a whisk or a fork.
4. Add the wet ingredients and the sweet potato puree to the dry ingredients and sugar in the large mixing bowl. Using a wooden spoon or a hand mixer, mix until just combined. Add the chopped pecans and stir them in by hand.
5. Using a large spoon or disher, fill the muffin tins 2/3 full. Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Allow to cool for five minutes, remove muffins from the pan, and either serve immediately or cool completely on a rack.