These are some really great-tasting, wholesome Spiced Sweet Potato Pie Muffins!
They are deliciously moist, light and fluffy, and spiced just right like a sweet potato pie. Everything about them screams "Fall" and eating them is like a big warm hug. It's everything you like about sweet potato pie or pumpkin pie, except way less effort and less rich. There's only so much sweet potato pie I can eat, but a muffin? I could eat a few of these!
To balance the density of sweet potato, this recipe uses egg whites only - no yolks. So, it's perfect for when you have extra whites left over from making my Small Batch Chocolate Chip Cookies or Small Batch Double Chocolate Chunk Cookies.
They have bold spice flavour from cinnamon, nutmeg and clove and a hint of orange zest which completely takes them to another level! They're hearty yet light and fresh-tasting and with a crunchy sugary top.
They're also studded with walnuts and they're perfect for the season!
What is the best oil to use for baking?
For me the best oil for baking is sunflower oil because it has such a clean flavour. Make sure your oil is fresh and then store it in a cool dry place away from direct sunlight. Sun, heat and oxygen can all accelerate reactions called "oxidation" which makes the oil taste rancid.
What's the difference between a muffin and a cupcake?
The absence of frosting would be the first thing that comes to mind. But, the other main difference is in the method!
Muffins fall into the baking category of "quick breads", just like banana bread, lemon loaf, etc. The method for quick breads is simple: just combine dry ingredients separate from wet ingredients and then mix them together gently just until combined.
Adding liquid directly to flour can run the risk of developing too much gluten - so gentle mixing is important to have a soft fluffy muffin.
I love these with walnuts, but feel free to use pecans or leave them out entirely!
Eat them warm out of the oven or freeze them for later - they keep so well. Make them and tell me what you think!
Spiced Sweet Potato Pie Muffins
- 1 large 8 oz sweet potato
- ½ cup packed light brown sugar plus extra for sprinkling
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated orange zest
- 2 large egg whites
- ½ cup milk
- ⅓ cup canola or sunflower oil
- ½ cup coarsely chopped walnuts
- Preheat oven to 375°F and a standard 12-cup muffin pan with paper liners.
- Bring a large pot of water to a boil and cook the sweet potato until very tender, about 15 minutes. Peel it and transfer to a mixing bowl. Beat with electric mixer on high speed until smooth. Beat in sugar and set aside to cool slightly.
- In a medium bowl, sift together flour, baking powder, baking soda, spices and salt; set aside.
- Stir vanilla extract and orange zest into sweet potato mixture. Add egg whites and beat with electric mixer on high speed until pale, thick and fluffy, about 2 minutes. Stir in milk and oil. Add dry ingredients and stir until just combined, but do not over-mix. Fold in walnuts.
- Divide batter among muffin cups, filling them to the rim. Sprinkle some brown sugar on the top of each muffin. Place in the center rack of oven and bake until golden brown, about 16-17 minutes.