Sweet Potato Muffins

I found this recipe a few weeks ago from Pink & Fabulous. Lindsay posted about the pumpkin version and in locating the original recipe, I saw a note about using sweet potato in place of the pumpkin. Since I had sweet potatoes, I decided to give it a try. These are by far my new favorite muffin and I have made them multiple times over the past few weeks. They don't last too long in our house, but they do freeze well if you are not going to eat them in a few days.

Sweet Potato Muffins

slightly adapted from smitten kitchen

1 1/2 cups gluten free flour (I used Bob's Red Mill)

1 tsp ground flax seeds (optional)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1 tsp pumpkin pie spice*

1 1/3 cup mashed sweet potato (or canned pumpkin)

1/3 cup canola oil

2 extra large eggs (if you are not using gf flour, large eggs can be substituted)

1 1/4 cups plus 1 tbl granulated sugar

1 tsp cinnamon

Heat oven to 350 degrees. Line a standard-sized muffin pan with cups.

Whisk together flour, flax seeds, baking powder, baking soda, salt, and spice in a small/medium bowl.

In a larger bowl, whisk together sweet potato, oil, eggs, and 1 1/4 cup sugar. Add dry ingredients and stir until just combined. Divide batter among muffin cups.

Stir together last tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin.

Bake 25 to 30 minutes until puffed and golden brown and toothpick entered in center comes out clean.

Cool in pan on rack for five minutes, then transfer muffins to wire rack to continue cooling.

*If you are like me and do not have pumpkin pie spice just combine:

1/2 tsp cinnamon

1/4 tsp of ground ginger

1/8 tsp of nutmeg

1/8 tsp of allspice or cloves

Linking up with Kate and Emily.