Autumn Sweet Potato (or Pumpkin) Muffins
These Autumn Sweet Potato (or Pumpkin) Muffins are a delightful treat for the fall season, or any time you’re craving a cozy and flavorful muffin. The unique ingredient, crystallized ginger, gives these muffins a warm, zesty kick that pairs beautifully with the sweet potato or pumpkin. With a soft texture and a hint of cinnamon, these muffins are perfect for breakfast, brunch, or as an afternoon snack. They’re also dairy-free and low-fat, making them suitable for those with dietary restrictions.
Whether you’re enjoying them on a crisp autumn morning or indulging in a midday snack, these muffins will become a favorite in your recipe collection. This recipe, originally shared by Mags2003 on the IBS message boards, is simple, quick, and easy to make. Enjoy the comforting flavors of fall with every bite!
Recipe Category:
- Quick Breads
Prep Time:
- 20 minutes
Cook Time:
- 20 minutes
Total Time:
- 40 minutes
Servings:
- 12 muffins
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 3/4 cups |
| Light brown sugar | 3/4 cup |
| Baking powder | 2 teaspoons |
| Baking soda | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Ground ginger | 3/4 teaspoon |
| Sweet potatoes (cooked) | 1/2 cup (mashed) |
| Canned pumpkin | 1/2 cup |
| Soy milk (or preferred milk) | 4 tablespoons |
| Eggs (egg whites only) | 3 large |
| Canola oil | 1 1/2 tablespoons |
| Vanilla extract | 1/4 teaspoon |
| Crystallized ginger | 1/4 – 1/3 cup |
Nutritional Information (Per Muffin):
| Nutrient | Amount |
|---|---|
| Calories | 169.6 kcal |
| Fat Content | 3.9 g |
| Saturated Fat Content | 0.3 g |
| Cholesterol Content | 0 mg |
| Sodium Content | 169.4 mg |
| Carbohydrate Content | 29.9 g |
| Fiber Content | 0.9 g |
| Sugar Content | 13.8 g |
| Protein Content | 3.7 g |
Instructions:
-
Preheat the oven: Start by preheating your oven to 375°F (190°C) to ensure it’s ready to bake the muffins.
-
Prepare muffin pan: Lightly coat a 12-cup muffin tin with nonstick cooking spray. This helps the muffins come out easily after baking.
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Mix dry ingredients: In a large bowl, sift together the all-purpose flour, light brown sugar, baking powder, baking soda, salt, cinnamon, and ground ginger. Once sifted, whisk everything together to ensure it is evenly distributed.
-
Combine wet ingredients: In a separate bowl, combine the mashed sweet potatoes or canned pumpkin, soy milk (or your preferred dairy-free milk), egg whites, canola oil, and vanilla extract. Stir until all the ingredients are thoroughly mixed.
-
Combine wet and dry mixtures: Create a well in the center of your dry ingredients and pour the wet ingredients into the well. Stir gently until just combined. Be careful not to overmix, as this could affect the texture of the muffins.
-
Add crystallized ginger: Gently fold in the crystallized ginger. This step gives the muffins an extra burst of flavor and a pleasant chewy texture.
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Fill muffin cups: Spoon the muffin batter into the prepared muffin cups, filling each cup almost to the top. Be sure the batter is evenly distributed among the cups.
-
Bake: Place the muffin pan in the preheated oven and bake for 15-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are ready.
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Cool the muffins: Remove the muffin pan from the oven and place it on a wire rack to cool for about 5 minutes. This helps them firm up before removing from the pan.
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Serve or store: After 5 minutes of cooling, remove the muffins from the tin and transfer them to a wire rack to finish cooling completely. Serve warm, or allow them to cool completely and store in an airtight container at room temperature.
Tips:
-
Sweet Potato Substitute: If you don’t have sweet potatoes on hand, feel free to substitute with pumpkin or even mashed carrots for a slightly different flavor.
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Crystallized Ginger: Crystallized ginger can be found in most grocery stores, often in the baking section. If you can’t find it, you can chop up some regular ginger candy, though the flavor may not be quite as intense.
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Make Ahead: These muffins can be made ahead of time and stored in an airtight container for up to 3 days. They also freeze well; just be sure to wrap them tightly in plastic wrap or a freezer bag before freezing.
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Egg Alternatives: If you prefer an egg substitute, you can use 3 tablespoons of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for 5 minutes).
These Autumn Sweet Potato (or Pumpkin) Muffins are the perfect combination of sweet, spicy, and comforting flavors. They’re easy to make, flavorful, and free from dairy and fat, making them a wonderful choice for anyone following a specific dietary regimen. Whether you serve them for breakfast, brunch, or as a snack, they’re sure to become a staple in your kitchen this fall.
