Sweet potato needs more love, rather than pumpkin! Its flavor is deep, rich, and well-suited to a spiced muffin/cupcake. In this recipe use canned puree, rather than baked at home potatoes. It needs to be silky smooth. Of course pumpkin can be used instead, but look for the sweet potato puree, it is worth it!
PS: I find these taste even better come the next morning as breakfast
Glazed Spiced Sweet Potato Muffins
- 3 cups all-purpose flour
- 1 Tbsp + 2 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 ½ tsp fine sea salt
- 2 ½ cups granulated sugar
- 1 15-ounce can Sweet Potato Puree
- 2 Tbsp Ener-G Egg Replacer + ½ cup warm water
- ½ cup olive oil
- ½ cup orange juice
Preheat oven to 350°. Lightly oil or spray 2 6-count non-stick Texas Muffin Pans.
Mix egg replacement and water in small bowl with fork, set aside.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
Whisk sugar, pumpkin, egg replacer mix, oil and juice in large mixer bowl, beat until just blended.
Add flour mixture to pumpkin mixture; stir just until moistened.
Spoon batter into prepared muffin cups, filling ¾ full. Bake for 33 to 36 minutes, until a toothpick comes out clean.
Cool in pans on wire racks for 10 minutes. Knock out muffins, let cool on wire racks. Spread glaze over as desired, let set up before covering with plastic wrap.
- 2 Tbsp unsalted butter
- 1¼ cups powdered sugar
- 1 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 – 2 Tbsp unsweetened coconut milk
- Pinch fine sea salt
Heat butter over low in a small non-stick pan. Take off heat, add powdered sugar, maple syrup and vanilla, beat with a silicone spatula until mixed. Add in milk, one Tablespoon at a time, until spreadable.
Brush onto muffins with a silicone brush, letting glaze run down the side a bit.