These sweet potato muffins are heavily spiced and remind us of fall. We opted to make all muffins, but it can be adjusted to muffins and loaves. It makes quite a lot of sweet potato muffins, and the recipe can be cut in half. But they're so good, you won't want to. Moist and tender, they are packed with warm spices such as ground cinnamon, nutmeg, cloves, cardamom, and pumpkin pie spice. They are a nice light breakfast or snack in the afternoon with coffee or tea.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 3 1/2 teaspoons pumpkin pie spice
- 1 pinch ground cardamom
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups sweet potatoes
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 4 large eggs
- 3/4 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 3/4 cup agave nectar
- 3/4 cup canola oil
- 1/2 cup applesauce, unsweetened
- 1 tablespoon cream or half and half
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
How To Make tasty sweet potato muffins and mini loaves
Step 1
Preheat oven to 350 degrees F. Spray the muffin tins and set aside. If making muffins and loaves, spray 4 mini loaf pans.
Step 2
In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, pumpkin pie spice, cardamom, salt, baking soda, and baking powder.
Step 3
16 oz can of sweet potatoes in heavy syrup and drained all the juice out. Then I put the sweet potatoes in the blender and pureed them to get 2 cups of sweet potatoes. Set aside.
Step 4
In a large mixing bowl, mix all liquid ingredients together. Add it to the sweet potatoes and mix together.
Step 5
Add all the dry ingredients, mixing as you go.
Step 6
Fold in nuts.
Step 7
Fill prepared muffin tins 3/4 of the way full.
Step 8
Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Remove.
Step 9
Let cool 2-3 minutes, loosen, and put them on cooling racks to completely cool.
