This makes a fairly large batch so you may want to freeze some. Tinned pumpkin purée* can be hard to find, expensive or both here in the UK so I often make my own. Preheat oven to 350°. You will need the following ingredients for the muffins: Yes, by all means you can make your own pumpkin purée. Yield: 12 Muffins Cooking Time: 1 Hour Difficulty: Easy Directions: Preheat oven to 350°F. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. 1 tsp baking powder. They're perfect on a crisp Autumn morning, or anytime for that matter. First place the raisins or dates in a small bowl and cover with boiling hot water. They're also dairy-free and low-fat! Notify me of followup comments via e-mail. Make a well in center of dry ingredients; add milk mixture and stir just to combine. These are delicious muffins with a unique ingredient... crystallized ginger! Place 350g cooked, cooled sweet potato into a food processor. These cookies do not store any personal information. Fill greased or paper-lined muffin cups three-fourths full. Stop to scrape the sides down at least once. In addition to cutting down on sugar I have also experimented a lot with using fruit purée, dates, raisins and other dried fruits, and syrups to sweeten my bakes. *Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I'll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! If you are making your own pumpkin purée you will need a blender* or food processor*. In a separate bowl, combine the sugar, oil, eggs, and vanilla. 1 c mashed sweet potato or canned pumpkin; ¾ c brown sugar; ½ c oil (sub half or more with applesauce, if desired) ¼ c milk; 1 egg; 1 tsp vanilla And what could say Halloween better than a pumpkin? Cool for 5 minutes before removing muffins from cups; finish cooling on rack. "Is there such a thing as a healthy sugar alternative? Add 3 tbsp maple syrup, 1 tbsp melted coconut oil, 1 tbsp oat milk and 1 tsp ground cinnamon and pulse until combined. For these sweet potato muffins, you can use a can of sweet potato puree or boiled, peeled sweet potatoes that you’ve mashed or thrown in a blender. Bake in the centre of the oven for 20 minutes (fairy cakes) or 25-30 minutes (muffins) until well risen and firm to the touch. You can also subscribe without commenting. You'll also need a food processor to make the sweet potato frosting. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. You can make really delicious, smooth frosting to top your bakes with using one simple ingredient. You also have the option to opt-out of these cookies. Suitable for vegans. This website uses cookies to improve your experience while you navigate through the website. If you liked this you might like this butternut squash cake or these pumpkin scones. When blended with a little coconut oil, milk and maple syrup it comes together to form a perfect creamy frosting. This site uses Akismet to reduce spam. We'll assume you're ok with this, but you can opt-out if you wish. Fold the pumpkin mixture into the flour until just combined, then spoon into your cases. A blend of cinnamon, nutmeg, cloves, and ginger spices fills these muffins with … Alternatively you can let me know on Instagram, Twitter or Facebook. Divide batter among muffin cups. Have you guessed what it is yet? Not too sweet but rich enough for breakfast, these sweet potato muffins are a close cousin to the beloved pumpkin spice muffin. Lightly coat 12 muffin cups with nonstick cooking spray. Preheat oven to 375°F. Total Carbohydrate Frosting is so delicious isn't it? I often do this by as much as half. 9 %. Stir through the raisin or date paste. 125 g wholemeal flour eg wheat, spelt or buckwheat or use all plain. If you loved these pumpkin muffins why not let me know by leaving a rating and comment below? 100 g raisins or chopped dates. Combine the flour, oats, pumpkin pie spice, baking powder, baking soda and salt in a bowl. In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended. Baked goodies » Healthy pumpkin muffins with sweet potato frosting, October 21, 2019 by Mandy Mazliah 3 Comments. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Leave for 10 minutes. Spray a 12-cup muffin pan with nonstick cooking spray. I've added cinnamon to my sweet potato frosting as well to make it taste extra special. Learn how your comment data is processed. I usually use butternut squash to make mine as it's so easy to buy. The price to you remains the same. We also use third-party cookies that help us analyze and understand how you use this website. Required fields are marked *. Perfect for babies, toddlers and everyone who wants to reduce their sugar intake. Add to flour mixture; stir just until moistened. Sift the flours, baking powder, bicarbonate of soda and spices together in a large mixing bowl. If you'd like to read more about making your own pumpkin purée you might like to read this post by Charlotte's Lively Kitchen.