food and family in salt lake city

Here we go again.

I just can’t keep myself from baking muffins, and these went especially fast. They were so flavorful, and hinted toward Fall, a season I long for each and every August. I love the heat of summer, but I always long for the colors of Autumn. I love the smells, the tastes, and the sounds of Fall.

These muffins brought it all back with sweet potatoes, cinnamon, nutmeg, applesauce, and a hint of orange zest. They were sweet, but not overpoweringly so. It takes just a minute for all the flavors to combine on your taste buds before you realize you have just taken a bite of one of the most beautiful seasons mother nature has given us.

  

Sweet Potato Spice Muffins {with Cinnamon-Citrus-Sugar Topping}

(adapted from Sweet Treats And More)

*Makes 12 Muffins

2 sweet potatoes, peeled & chopped into small chunks
1 3/4 cup whole wheat flour
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup sugar
1/2 cup unsweetened applesauce
1/2 cup milk
Zest of one large orange, divided in half

Cinnamon-Citrus-Sugar Topping:
3 tbsp sugar
1 tsp cinnamon
Zest of half the orange from above

Put the peeled & chopped sweet potatoes into a small pot; add enough water to cover the potatoes;  bring to a boil. Boil until potatoes are soft and easily pierced with a fork.

While the sweet potatoes are boiling, prepare the topping. In a small bowl, add the sugar, cinnamon and half the orange zest  and stir to combine flavors. Set aside till needed.

Once the potatoes are done, drain off the water and transfer them to a small heat proof bowl, and mash the potatoes with a fork till large chunks are gone.

Preheat oven to 400 degrees.  Grease or line a 12 cup muffin tin.

In a bowl, whisk together the eggs, sugar, applesauce, milk and half the orange zest.  Whisk for 1 minute.  Add the mashed sweet potatoes and stir until completely combined.  Add the flour, cinnamon, nutmeg, baking powder, and salt and stir just until combined.  Don’t over mix, the batter will be slightly lumpy.

Spoon the batter equally amongst the 12 muffin cups.  Sprinkle each muffin with cinnamon-citrus-sugar topping. Bake for 18-20 minutes until a toothpick inserted comes out clean. Let cool for about 5 to 10 minutes. Sprinkle with more cinnamon-citrus-sugar topping. Definitely serve these warm. Enjoy a taste of Fall!

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Comments on: "Sweet Potato Spice Muffins {with a Citrus Twist}" (4)

  1. These sound absolutely wonderful — sweet potatoes are one of my favorites! Yum!

  2. I will be making these. As soon as I have some applesauce. They sound positively DIVINE (I share you muffin-love…and these sound like they won’t give you a huge muffin top. Or maybe they’ll just help me get rid of mine…)

  3. These were so yummy! I love the flavor and will definitely make them again….thanks!

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