Sweet Potato, Pecan & Raisin Muffins
Delicious Sweet Potato, Pecan & Raisin Muffins for a flavorful breakfast in autumn!
Muffins have become a staple food here over the weekend. When I find the “right flavor,” my husband goes through a dozen in just over 24 hours. Since we were having family over this weekend, I decided to make a few flavors of muffins, including these Sweet Potato, Pecan & Raisin Muffins, so that everyone could find a favorite!
Fall has come to our home, even though Peru is heading into Spring. I don’t think I will ever really be able to accept the opposite seasons in the deepest part of my heart. September, October and November mean pumpkins, pecans, apples and cinnamon, colored leaves and hot apple cider. Fall is my favorite season and sometimes the food here reflects that. Take these Sweet Potato, Pecan & Raisin Muffins for instance. They are a perfect combination of flavors for fall.
We have baked sweet potatoes on hand often and this recipe just requires the flesh of one baked sweet potato. If you don’t typically bake sweet potatoes, I encourage you to throw a few in your oven, holes poked & wrapped in foil on a high temperature until squeezing them (with a hot pad of course!) reveals that they have softened inside. They come out deliciously sweet and are an incredible complement for many spicy stews.
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon allspice
- 1/2 cup salted butter, softened
- 3/4 cup rubia sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweet potato puree
- 1/4 cup plain yogurt
- 1/2 cup golden raisins, finely chopped
- 1/2 cup pecans, finely chopped
- Preheat oven to 400F and line a muffin pan with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
- In a large bowl, cream together butter and sugar until light & fluffy. Add eggs, one at a time beating after each addition. Add vanilla and beat until mixture is combined. Lower the mixer speed and add sweet potato puree and yogurt, beating until combined. Add flour mixture and mix by hand. Before all the flour is absorbed into the mixture, add the raisins and pecans and continue to gently stir, just until combined.
- Divide batter among the muffins cups, using an ice cream scoop if you have one. Batter will be thick and muffin cups will be full—this is perfect! Bake at 400F for about 25 minutes or until a toothpick comes out clean when tested. Transfer muffin pan to a cooling rack and allow the muffins to cool in the pan about 5 minutes, then carefully transfer individual muffins to rack to cool.
- You could exchange the small amounts of spices for 2 teaspoons of pumpkin pie spice if you prefer.
- Peruvian "Rubia Sugar" is Demerara Sugar in other areas. You can use a 50/50 combination of white and brown to achieve a similar flavor.
- The yogurt in Peru is pourable & drinkable. Substitute with buttermilk if the yogurt you have is thick.
More recipes with sweet potato:
Sweet Potato Almond Butter Muffins on Minimalist Baker
Sweet Potato Casserole on Provecho Peru
Sweet Potato Pie Cupcakes on Provecho Peru
Pumpkin Spice Muffin on Chemistry Loves to Cook (When I made these, I replaced the pumpkin for sweet potato and they were delicious!)
Sweet Potato Chai Muffins on PaleOMG