Name: Spiced Sweet Potato Harvest Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 18
Cuisine: US
Ingredients: Cooking spray; 1 (29 ounce) can sweet potatoes, drained; 1.75 cups white sugar; 3 large eggs; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon ground nutmeg; 0.5 teaspoon salt; 0.5 teaspoon allspice; 0.125 teaspoon ground cloves; 0.5 cup milk; 0.5 cup canola oil; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 3 cups all-purpose flour; 1 teaspoon turbinado sugar (such as Sugar in the Raw®), or to taste

Embrace the essence of autumn with these delightful sweet potato muffins, a serendipitous creation born from a pumpkin muffin experiment gone wonderfully awry. These moist, spiced muffins offer a heartwarming taste of the season in every bite.

Follow The Directions

01

Step

Preheat your oven to 400 degrees F (200 degrees C). Generously grease 18 muffin cups with cooking spray to prevent sticking. (5 minutes)

02

Step

In a food processor, combine the drained sweet potatoes, white sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until the mixture is completely smooth, approximately 30 seconds. Transfer the sweet potato mixture to a large mixing bowl. Add the milk, canola oil, baking powder, and baking soda. Use a fork to thoroughly combine all wet ingredients. Gradually incorporate the all-purpose flour, mixing gently with a fork or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. (15 minutes)

03

Step

Lightly spray a large serving spoon with cooking spray to prevent sticking. Spoon the batter into the prepared muffin cups, filling each to the top. Sprinkle the tops of the muffins with turbinado sugar for a delightful crunch and hint of molasses. (10 minutes)

04

Step

Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, let the muffins rest in the muffin tin for 5 minutes before gently popping them out. Transfer the muffins to a wire rack to cool completely. (25 minutes)

For an extra touch of flavor, consider adding 1/2 cup of chopped pecans or walnuts to the batter.
These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
To enhance the spice profile, try adding a pinch of cardamom or mace to the sweet potato mixture.
If you don't have turbinado sugar, brown sugar or granulated sugar works well as a substitute.