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Sweet Potato Muffins with Maple Syrup & Pumpkin Seeds

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

Topping:
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
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Comments

Katie - 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 - May 23, 2016

How to make these gluten free?

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