Sweet Potato Spice Muffins
These muffins remind me of sweet potato pie minus the pie crust.
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.