Autumn Sweet Potato (Or Pumpkin) Muffins Recipe

Name: Autumn Sweet Potato (Or Pumpkin) Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup firmly packed light brown sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 3/4 cup mashed baked sweet potatoes, cooled or 3/4 cup canned pumpkin; 1/2 1/2 cup rice milk or 1/2 cup milk; 4 egg whites or 2 eggs, at room temperature,lightly beaten; 3 tablespoons canola oil; 1 1/2 teaspoons vanilla; 1/4 - 1/3 cup finely chopped crystallized ginger

Servings: persons

1 3/4 cups all-purpose flour
3/4 cup firmly packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cup mashed baked sweet potatoes, cooled or 3/4 cup canned pumpkin
1/2 1/2 cup rice milk or 1/2 cup milk
4 egg whites or 2 eggs, at room temperature,lightly beaten
3 tablespoons canola oil
1 1/2 teaspoons vanilla
1/4 - 1/3 cup finely chopped crystallized ginger

1
Preheat oven to 375u00b0F.
2
Lightly coat 12 muffin cups with nonstick cooking spray.
3
In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
4
In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
5
Make a well in center of dry ingredients; add milk mixture and stir just to combine.
6
Stir in crystallized ginger.
7
Spoon batter into prepared muffin cups.
8
Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
9
Remove muffin pan to wire rack.
10
Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
11
Serve warm or cool completely and store in an airtight container at room temperature.

689

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 3/4 cup firmly packed light brown sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Autumn Sweet Potato (Or Pumpkin) Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Autumn Sweet Potato (Or Pumpkin) Muffins

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