Storm Sandy is in full force here in Rhode Island (well, not really as I write this on Sunday afternoon) and I am trying to use up some perishable foods yet make foods would last for a few days or be frozen and then consumed. For this recipe, I used a lonely small sweet potato and the remaining cup of pumpkin puree.
Aren’t the dang muffin/cupcake cups the cutest? I was at T.J. Maxx buying some candles and the dang marketers placed a bunch of these babies in the check-out line. Could I resist them? Could you? Heck no!
Ingredients:
1 cup whole wheat flour
1 cup unbleached all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 salt
1 1/2 cup packed brown sugar
1/4 cup canola oil
1/2 cup applesauce, no sugar added
3 eggs
1/2 teaspoon pure vanilla extract
1 cup pumpkin puree
1 cup peeled and grated sweet potato
Directions:
1. Preheat oven to 375 degrees.
2. Spray muffin tin with baking spray or use cupcake liners.
3. Sift the first six ingredients together in large bowl, combine and set aside.
4. In a separate bowl, whisk together the sugar, oil, applesauce, eggs, vanilla and pumpkin puree until combined.
5. Fold sweet potato into the wet ingredients.
6. Add dry ingredients to wet ingredients and fold to combine.
7. Fill muffin tin or each liner about 3/4 full. This recipe makes about 18 standard sized muffins. Bake for about 25 – 30 minutes (Test doneness by inserting a toothpick and making sure it comes out ‘clean’).
Finally, a little Halloween looking packaging as that may be as much Halloween-ish type of thing going on around here today!
Karen says
Hi Jennifer,
Thank you for sharing this recipe! It was delicious and so moist! Plus they are so healthy. I will be making this recipe again and again!
Beata M. says
The baking cups I “think” might be by Paper Eskimo. I bought some there too and those are the brand on my container 🙂
Jennifer says
I do not have the containers anymore – they were in the check-out line at T.J.Maxx Joyce…..they may also be at a Home Goods or Marshall’s.
Joyce says
Can you tell me the name of those great muffin cups you used?
Jennifer says
Yes Lauren, just for a fun touch…..I think it is sanding sugar.
Lauren says
that is sugar sprinkled on top the muffins as garnish correct?
Jennifer says
Let me ask some GF friends what they how they would adapt!
Beth says
Can you refine this recipe w coconut flour? Or at least a GF option,?
Jennifer says
Yes millie!
Millie says
Just to confirm-the sweet potato should be raw, not cooked?
The Wimpy Vegetarian says
These look fabulous. I love using pumpkin and sweet potatoes like this!!
Jennifer says
Hi Jennifer, Yes, you bake in the cups just sitting in a baking sheet. I am addicted….go buy some. Don’t know when can post next as writing this from phone. Thanks for coming by. XO
Jennifer @ Peanut Butter and Peppers says
I hop[e your ok in Rhode Island! I saw the muffin cups to at TJ’s. Do you bake the batter right in it?
I love your muffins!! They have tow things I love pumpkin and sweet potato!! I’m bookmarking these to make this weekend!!