Sweet Potato Walnut Spiced Muffins

Spring is finally here. That means summer is that much closer. For some reason, Vancouver rain went away for a bit and now that spring is here it has made a come back. Mind you, I can handle rain but definitely not snow. While I am rejoicing about Spring, there is a part of me that does not want to move on. What about thick and heavy desserts like bread pudding? What about pumpkin and apple? Panic has set in.

In such a state of panic, I thought I better get on and get my fall flavoured fill before its too late. With three sweet potatoes baked and cooled and ready to go, it was just right. I seem to get these urges to bake late at night. Come 1 in the morning, I was sitting there enjoying my dreamy muffin.

Sweet Potato Walnut Muffins

Adapted from the Bon Appetit Cookbook

muffins
2 pounds tan-skinned sweet potatoes (about 3 medium)  
3 cups cake flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
3/4 cup + 2 tbsp vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 tsp vanilla
2/3 cup walnuts, chopped and toasted
topping
1/3 cup walnuts, finely chopped and toasted
2 tbsp sweetened flake coconut
2 tsp raw sugar
1 tsp cinnamon

Preheat oven to 400°F. Pierce potatoes with fork and wrap in tinfoil. Roast potatoes until soft, about 1 hour. I turned off the oven and accidentally left them in there for, well, 3 hours. Cool, peel, and mash potatoes. Measure out 2 cups and 2 tbsp mashed potatoes; cool to lukewarm. Reduce oven temperature to 350°. Line 26 muffin tins with paper liners. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes and vanilla. Whisk in flour mixture in 3 additions.  Divide batter between the muffin tins, they should be nearly full. In a small bowl, stir together the topping mix. Sprinkle over the muffins. Bake muffins, rotating halfway through, until tester inserted into center comes out clean, about 22 minutes. Let them cool in the tins for about 5 minutes then let cool completely on a wire rack. 

 

P.S. Last night my Mum made pumpkin bread, another love of mine, and I am in heaven.