Autumn Sweet Potato (or Pumpkin) Muffins

"These are delicious muffins with a unique ingredient... crystallized ginger! They're perfect on a crisp Autumn morning, or anytime for that matter. They're also dairy-free and low-fat! The recipe is from Mags2003 on the IBS message boards at www.helpforibs.com."
 
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photo by joseblanca photo by joseblanca
photo by joseblanca
photo by Kree photo by Kree
photo by Kree photo by Kree
Ready In:
40mins
Ingredients:
13
Yields:
12 muffins
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ingredients

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directions

  • Preheat oven to 375°F.
  • Lightly coat 12 muffin cups with nonstick cooking spray.
  • In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
  • In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
  • Make a well in center of dry ingredients; add milk mixture and stir just to combine.
  • Stir in crystallized ginger.
  • Spoon batter into prepared muffin cups.
  • Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
  • Remove muffin pan to wire rack.
  • Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
  • Serve warm or cool completely and store in an airtight container at room temperature.

Questions & Replies

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Reviews

  1. Neohippie
    I made these with pumpkin and they turned out great. Not too sweet or cakey, which is how I like my muffins for breakfast. The only changes I made was substituting one of the cups of flour for whole wheat flour and used pre-mixed pumpkin pie spice for the spices. I DID NOT leave out the crystalized ginger! That stuff is great.
     
  2. Canadian_in_the_Bay
    This recipe makes for a different kind of pumpkin muffin. I used 3/4 cups of whole wheat flour and replaced 2/3 of the oil with applesauce. Also, I increased the cinnamon to 3/4 tsp. This recipe will definitely be made again.
     
  3. phosman646
    nothing more to say..because the others said it all..fantastic muffins..made them just as another had..fat free because wife is on weight watchers..and they turned out super..Thanks
     
  4. natashagya
    Oh my, these were FANTASTIC. I made them SUGAR-FREE by replacing the sugar with the same amount of splenda, and substituted the all-purpose flour with 100% Canadian WHOLE WHEAT. To compensate, I upped the baking powder to 3 tsp and doubled the baking soda and salt. Can't wait to serve sweet potatoes again, just so I can make these muffins!!
     
  5. Puppeteer
    This was great! Everyone raved and what a great way to sneak veggies into young children. We added dried cranberries and increased the spices just a touch -- very yummy!
     
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Tweaks

  1. Neohippie
    I made these with pumpkin and they turned out great. Not too sweet or cakey, which is how I like my muffins for breakfast. The only changes I made was substituting one of the cups of flour for whole wheat flour and used pre-mixed pumpkin pie spice for the spices. I DID NOT leave out the crystalized ginger! That stuff is great.
     
  2. Canadian_in_the_Bay
    This recipe makes for a different kind of pumpkin muffin. I used 3/4 cups of whole wheat flour and replaced 2/3 of the oil with applesauce. Also, I increased the cinnamon to 3/4 tsp. This recipe will definitely be made again.
     

RECIPE SUBMITTED BY

I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career. Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
 
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