Squash-based treats are all the rage in the autumn months, but sometimes it feels like a lot of work to cut, seed, bake, and skin your favorite gourds before even starting a recipe. If you love fall fare but are just a little bit lazy, these sweet potato muffins are just what the doctor ordered.
Fans of sweet potato pie, take note. These muffins are warm, spicy and moist, and, I think, perfectly autumnal.
To prepare the sweet potato puree that is the basis of these muffins, poke some holes into a couple of sweet potatoes with a fork, and bake them until soft. Peel the skins off and mash them up real well; you don’t want any lumps. I don’t recommend putting them in a blender, as in my experience, this results in a gross, gluey mess.
- 1 c + 2 Tbsp sweet potato puree
- ¾ c coconut milk
- ⅔ c brown sugar
- ⅓ c water
- ¼ c oil
- 2 Tbsp maple syrup
- 1 Tbsp lemon juice
- 2 c flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- 1 c fresh or dried cranberries, optional
- Preheat oven to 400°F and lightly oil a muffin tin.
- In a large bowl, mix together sweet potato puree, coconut milk, brown sugar, water, oil, maple syrup, and lemon juice.
- In a medium bowl, sift together flour, baking powder, soda, salt, and spices.
- Combine wet and dry mixtures until just moistened.
- Spoon batter evenly into prepared pan.
- Bake for 25-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins rest a moment in the pan, then cool slightly on a wire rack before serving.