Sweet Potato Spice Muffins

These muffins remind me of sweet potato pie minus the pie crust. 

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Course Breakfast

Cuisine American

Ingredients

  

• 1 cup roasted sweet potato, cooled (about 1 medium sweet potato)
• 1 cup flour
• 1 cup light brown sugar
• 1/2 cup canola oil
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon mace
• 1/4 teaspoon ground anise

Instructions

 

• Preheat oven to 350. Line 12 wells in a muffin tin. Set aside.
• Place the sweet potato in a medium bowl or bowl of a stand mixer. Using the paddle attachment, beat the sweet potato until smooth.
• Add the remaining ingredients and mix until smooth. Evenly divide the batter between each well.
• Bake for 18 minutes or until a toothpick inserted in the center muffin comes out clean.
• Cool on wire rack.

Notes

• Roast sweet potatoes for about an hour at 400 or until fully baked. Allow to cool to room temperature before scooping out the flesh. 
• Freeze leftover muffins in an airtight container. Defrost overnight in the fridge in foil. Bake for about 5 minutes at 350. 

Keyword muffins

Another week at home (day 67!) means another muffin. They really have been great for breakfasts during this time. One batch lasts my husband a week or so and they all freeze well. They don’t use as much flour as bread and only one egg. We are still trying to stick with grocery shopping only once every 3-4 weeks (you can see what we are eating and how we are doing this over here) so eating toast and eggs every day really isn’t feasible.

Muffins are also a great way to use up odds and ends we have. I don’t love sweet potatoes outside of pie but we’ve gotten a few the past few weeks in our produce delivery that I had to do something with. I roasted two and ended up only needing one for this so I froze the other one for more muffins or bread. Last time I had a ton of carrots to deal with so I made carrot-ginger muffins and they ended up possibly surpassing zucchini muffins as his muffin of choice! Muffins come together very quickly and since they are made with oil, not butter, you don’t have to wait for any ingredients to come to room temperature you can just mix and pop them right in the oven. I do recommend beating the potato before adding the remaining ingredients so it is smoother and you don’t end up with any big chunks in the final muffin.

The flavor of these is very similar to sweet potato pie but without a crust!