We were asked a couple weeks back to do some recipe testing on pumpkin muffins. Tis the season of all things pumpkin, so Alida gave it a shot. They weren't too bad, but something was missing. There wasn't one fatal problem with the recipe but there were a lot of little issues that can be problematic with grain-free baking. But, to me the most glaring offense was a personal one. Having lived in the south for many years, I have become accustomed to sweets made with sweet potato instead of pumpkin. Now I have come to firmly believe that if people made savory food with pumpkins and sweet things with sweet potatoes everyone would be happier! A couple warnings here: Starbucks is not going to start selling sweet potato spiced lattes, even though you will crave them, and when you serve these muffins just lie and say they are pumpkin. Yankees won't know the difference.
Spiced Sweet Potato Muffins
2 medium sweet potatoes
3 large eggs
1/3 cup maple syrup
1/3 cup coconut oil (melted and cooled)
2-3 tsp fresh grated ginger or 1 tsp dry ginger
1 1/2 tsp vanilla extract
1 tsp salt
1 cup (125 grams) arrowroot flour
3 cup (360 grams) almond flour
3 tbsp (25 grams) coconut flour
1 1/2 tsp (9 grams) baking soda
2 tsp (5 grams) cinnamon
1/2 tsp (1 gram) fresh grated nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp cream of tartar
2/3 cup rough chop pecans
1/4 cup maple sugar
1. Punch holes all over the sweet potatoes and bake them in a 350 degree oven for 60-90 minutes until soft. Allow to cool to room temperature. I did this the night before and stuck them in the fridge to cool. (Fair warning that sometimes the potato flesh will oxidize and turn green. It is safe to eat but kinda freaks me out every time it happens.)
2. Peel the sweet potatoes and add the sweet potato flesh, banana, eggs, syrup, ginger, coconut oil, vanilla extract, and salt to a food processor or large blender. Puree for about 30 seconds or until it looks like a custard. Add the arrowroot flour and blend again to incorporated, scraping down the sides as necessary. Allow the wet ingredients to rest for 30 minutes. (The arrowroot needs time to absorb moisture. If you don't do this you will get a grainy texture to the final muffin.)
3. Pre-heat oven to 325 degrees.
4. In a large bowl mix the almond flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, allspice, and cream of tartar.
5. Pour the wet ingredients over the dry ingredients and using a spatula fold until the batter is well incorporated. The batter will be thick.
6. Grease with coconut oil (or use muffin cups) 12 muffin tins. Spoon the batter into the muffin tins. The batter will mound over the tins.
7. Add chopped pecans to the top of the batter. Sprinkle maple sugar on top of the pecans.
8. Bake in 325 degree oven for 40-50 minutes rotating the pan half the way through. A toothpick or knife inserted in the center of the muffin should come out clean.
9. Allow to cool completely.
Join to stay up to date on all of Alida's posts, webinars, and resources for the functional healing community.