Ginger Sweet Potato Muffins
Ginger Sweet Potato Muffins

Confession time.

When I sat down to write out a new recipe for autumn-inspired muffins, I did not have Ginger Sweet Potato Muffins in mind. I originally envisioned pulling a batch of freshly baked Pumpkin Maple Muffins out of my oven but was foiled by the lack of proper ingredients in my neighborhood grocery store. I was dumbfounded when I went to purchase a can of pumpkin puree and could only find cans of pre-seasoned pumpkin pie filling. Sure, I could have purchased an actual pumpkin and roasted it and pureed it at home, but I was testing a new recipe and didn't want to invest that kind of effort (or money) in something that had the potential to end badly. (You never can tell when you're working with a new recipe.)
Ginger Sweet Potato Muffin

Instead of leaving the store feeling completely dejected, I thought on my feet and vowed to alter the recipe in my head to accommodate the ingredients the store did have. Challenge!

Pushing aside the cans of pumpkin pie filling in hopes of discovering a can of plain old puree, I found a can of organic sweet potato puree hiding at the back of the shelf. Aha! Perfect!

To me, fall wouldn't be fall without some dishes featuring sweet potatoes, so I knew right away that I'd still be able to come up with something that tasted fantastic and was appropriate for the season. Or, at least, I prayed that the final product would taste fantastic.
Ginger Sweet Potato Muffin

Well, my prayers were answered! These muffins were delicious - sweet from the sweet potato and maple syrup and spicy from the ground ginger. If you're a fan of gingerbread or crave the Gingerbread Latte from Starbucks the second the temperatures begin to dip in early September, then you'll absolutely love these muffins. Serve them warm and slathered with butter or whipped cream cheese. You won't be sorry!

Ginger Sweet Potato Muffins
Printable Recipe - Makes 1 dozen medium muffins

  • 1 egg
  • 1 egg yolk
  • 2/3 cup dark brown sugar
  • 1/3 cup butter, melted
  • 3/4 cup milk
  • 1 cup sweet potato puree
  • 2 tablespoons pure maple syrup
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

  1. Preheat oven to 400°F. Line a muffin pan with muffin cups. 
  2. In a large bowl, combine whole egg, egg yolk, brown sugar, melted butter, milk, sweet potato puree, and maple syrup. 
  3. In a medium bowl, combine flour, baking powder, baking soda, salt, and spices. 
  4. Combine the wet and dry mixtures, folding together gently until just mixed. Spoon batter into the prepared pan. 
  5. Bake for 25-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Remove the muffins from the pan and cool for 2 minutes on a wire rack before serving.

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