Ingredients
18
18 servings
- •cooking spray
- •1 (29 ounce) can sweet potatoes, drained
- •1 ¾ cups white sugar
- •3 eggs
- •2 teaspoons ground cinnamon
- •2 teaspoons ground ginger
- •1 teaspoon ground nutmeg
- •½ teaspoon salt
- •½ teaspoon allspice
- •⅛ teaspoon ground cloves
- •½ cup milk
- •½ cup canola oil
- •2 teaspoons baking powder
- •½ teaspoon baking soda
- •3 cups all-purpose flour
- •1 teaspoon turbinado sugar (such as Sugar in the Raw®), or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
- Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
- Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.
Nutritional Facts
Per 18 servings
- Calories: 266
- Carbohydrate: 46g
- Fat: 8g
- Fiber: 2g
- Protein: 4g
- Sugar: 27g
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