Spicy Sweet Potato Muffins

I found this in "Favorite Brand Names: Gifts From the Kitchen" cookbook and I am posting for safekeeping. I will update and post any tweaks once I make it. (Original recipe called for all purpose flour, but I changed it since I will be using whole wheat)

• Ready In: 25 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1⁄3 cup  plus 2 tbsp packed brown sugar, divided
• 2  teaspoons ground cinnamon, divided
• 1 1⁄2 cups whole wheat flour (original recipe called for all-purpose)
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon  ground allspice
• 1  cup mashed sweet potatoes, cooked or 1  cup mashed sweet potatoes, cannned
• 3⁄4 cup buttermilk
• 1⁄4 cup  vegetable oil
• 1  egg, beaten

Directions

1. Preheat oven to 425. Grease 12 standard (2.5") muffin cups.
2. Combine 2 Tbsp brown sugar and 1 tsp cinnamon in a small bowl; set aside.
3. Sift flour, baking powder, remaining 1 tsp cinnamon, salt, baking soda and allspice into large bowl. Stir in remaining 1/3 c brown sugar.
4. Combine sweet potatoes, buttermilk, oil and egg in medium bowl. Stir buttermilk mixture into dry ingredients just until moistened.
5. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle each muffin with 1/2 tsp cinamon mixture.
6. Bake 14-16 minutes or until toothpick inserted into centers comes out clean.