Instead of sweet potato pie (which I’m not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn’t matter–these really are fantastic.
Ingredients
- non-stick cooking spray
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- 1 pinch freshly grated nutmeg
- 4 large eggs
- 1 ½ cups white sugar
- ½ cup light brown sugar
- 1 cup vegetable oil
- ¼ cup melted butter
- 2 cups mashed sweet potato (yams)
- 1 cup chopped pecans, plus more for topping
- 2 teaspoons demerara sugar for topping
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
Step 2
Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
Step 3
In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
Step 4
Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
Step 5
Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.
Cook’s Note:
If you don't have leftover cooked sweet potatoes, you can microwave them for about 7 or 8 minutes. Then scrape the flesh into a bowl.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 260 | |
% Daily Value * | |
Total Fat15g | 20% |
Saturated Fat3g | 15% |
Cholesterol36mg | 12% |
Sodium228mg | 10% |
Total Carbohydrate29g | 11% |
Dietary Fiber1g | 5% |
Total Sugars18g | |
Protein3g | |
Vitamin C1mg | 7% |
Calcium40mg | 3% |
Iron1mg | 5% |
Potassium127mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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