Sweet Potato Muffins with Maple Syrup & Pumpkin Seeds - Goodness Me!

Sweet Potato Muffins with Maple Syrup & Pumpkin Seeds

by Katie Mitton October 07, 2014 2 Comments

Sweet Potato Muffins with Maple Syrup & Pumpkin Seeds

These original muffins are perfect to whip up in the fall season. The spices and seasonings offer the perfect complement to the sweet potato flavour.

  1/2 cup coconut oil w/ butter ghee, melted OR ½ cup melted butter
1/2 cup sucanat
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. baking powder
1-14oz can sweet potato puree OR 1¾ cup cooked, mashed sweet potato
2 eggs
1/4 cup maple syrup
1/2 tsp. ground cloves
1/4 tsp. nutmeg
2 cups spelt flour

1 tbsp. maple syrup
2 tbsp. pumpkin seeds  

In a large mixing bowl, beat together melted coconut oil w/ ghee butter, maple syrup, sucanat, eggs, vanilla, and sweet potato puree. Sift in spices, baking powder, and spelt flour. Stir to combine with a wooden spoon. There shouldn't be any lumps. Transfer into muffin tins, lined with large paper liners. In a small bowl, combine pumpkin seeds with maple syrup. Stir and place a few pumpkin seeds on top of each muffin.

Bake at 375°F for 15-20 minutes or until knife comes out clean when inserted into muffin. Enjoy! - By: Sandy Pomeroy

Katie Mitton
Katie Mitton


2 Responses


June 21, 2016

Hi Norah,
You could try making these with gluten-free flour blend, though I am not sure if they would turn out the same. We have some gluten free muffin recipes though, like our Morning Glory Muffins!

Norah Prince
Norah Prince

May 23, 2016

How to make these gluten free?

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