These Sweet Potato and Brown Sugar Muffins are my new addiction! I’m not even exaggerating. My husband called me a muffin monster the other day and with good reason. I’m not sure what it is about muffins but I just can’t stop eating them until the entire pan is gone.
Way back when it was fall I made about 1,000 batches of these pumpkin muffins. I just couldn’t stop eating them for pretty much all meals of the day. So, the other day I was craving muffins and thought, just because it’s not pumpkin season anymore doesn’t mean I should be deprived of my favorite muffins in the world.
Then, I was hit with the most amazing idea ever, I decided to replace the pumpkin with sweet potato and it worked perfectly! I adjusted the spices a little bit and only used brown sugar, so they’re a little different from the pumpkin ones but just as delicious. I then proceeded to make about 3 batches and eat all of them within a few days, because I’m an all or nothing kinda gal.
So, if you want a delicious baking project this weekend, you should totally make these! And then invite me over so I can binge eat them with you
- 2 cups Gluten Free 1:1 Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1 cup packed light brown sugar
- ½ cup coconut oil or vegetable oil
- 1½ cups sweet potato puree, homemade or canned
- Pre-heat oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, andcinnamon in a medium sized bowl and mix until combined.
- In a large bowl, add eggs, brown sugar and oil. Beat with an electric mixture for 20 seconds. Add the sweet potato and mix for 15 seconds. Add the dry ingredients to the wet ingredients, in two batches, and beat until everything is combined, about 20 seconds.
- Line a muffin tin with liners and use a large ice cream scoop (or a ¼ cup) to scoop the batter into the muffin tin. Bake muffins until a toothpick comes out clean, about 25-30 minutes. Let muffins cool on a cooling rack for 30 minutes before eating.