I received such rave reviews on my recently created Bloomin’ Best Vegan Peanut Butter and Apple Muffins that I decided to try my luck with a sweet potato version.
I know, I know…for a seasonal cook to be using sweet potatoes in May seems anethma. But, our farmer’s market leaves their spuds in a cold cellar over the winter so that once the market opens again in the spring, its customers are treated to beautiful golden sweet potatoes.
I planned to make the sweet potato version of the muffins exactly like the peanut butter and apple inspiration, but I needed a substitute for the creamy moisture of the peanut butter. Fortunately I remembered a gift of some unopened pumpkin butter (which contains no dairy despite the name) from my sister-in-law. Its moisture content is even higher than peanut butter, though both are thick and creamy, so these muffins are more delectably moist than their forebears. Both are delicious.
Enjoy whenever sweet potatoes are in season–or brought out of the cold cellar–in your neck of the woods!
1/2 cup pumpkin butter
1/2 cup canola oil
1/2 cup unsweetened soymilk (you can use plain, but you might want to slightly decrease the sugar)
1/2 teaspoon vanilla extract
1 cup natural sugar
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch ground allspice
Pinch ground cinnamon
Pinch ground cloves
3 cups finely grated sweet potatoes, skin on (fine like food processor-fine)
Line muffin cups with papers or oil well with nonstick spray. In a large mixing bowl, stir together pumpkin butter, canola oil, soy milk and vanilla until well combined. Stir in sugar, flour, baking powder and baking soda just until a smooth batter forms. Then stir in grated sweet potatoes only until incorporated. Divide evenly among prepared muffin cups and bake for 20 minute or until a toothpick inserted in the center of one comes out clean. Allow to cool about 10 minutes in the pan and then remove to cool completely or to enjoy while warm.