Sweet Potato Muffins

Preheat oven to 400F. Spray two 12-count mini muffin pans (or one 12-count regular muffin pan) very well with floured cooking spray or grease and flour the pans; set aside. Note – You will likely have extra batter beyond 24 mini muffins or 12 regular and with it I made one mini loaf, or make approximately 28 mini muffins.

To a large bowl add the flour, baking powder, cinnamon, allspice, cloves, ginger, salt, and whisk together; set aside.

To a separate large bowl add the mashed sweet potatoes, sugars, oil, milk, molasses, vanilla, and whisk until combined. *Quickly cook the sweet potato by peeling, dice into 1/2-inch cubes, place cubes into a microwave safe bowl, add 3 to 4 tablespoons of water, cover with plastic wrap, microwave on high power for about 15 minutes or until fork-tender, drain excess water, and mash well.

Pour the wet sweet potato mixture over the dry ingredients, and stir until just combined; don’t overmix.

Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity, filling to 3/4-full; don’t overfill.

Bake for about 17 to 18 minutes (start checking at 12 minutes because all mini muffins pans, ovens, and climates vary; keep a close eye on them because mini muffins cook quickly) or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Muffins will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.

https://www.averiecooks.com/skinny-mini-sweet-potato-muffins/#