Ginger Sweet Potato Muffins

*Updated 12/5/13 I've made a few modifications to these muffins to make them lighter and fluffier and with half the sugar! They are better than ever!
 
When I think of fall, I think of these muffins. I absolutely love them! I got this recipe a few years ago from a friend of my mom's and have made them so many times since. They are a perfect little breakfast treat on a fall morning, or a quick and easy afternoon snack. I have experimented with using less sugar and they still turn out ok. You can get crystallized ginger at your local good earth store or fresh market.


Ginger Sweet Potato Muffins
makes about 9 muffins

1/2 cup sucanat (or other sugar)
1 cup mashed sweet potatoes
2 Tbsp. coconut oil (or light olive oil)
1 egg
1/2 cup milk (I used almond milk)
1 cups whole wheat flour
1/2 Tbsp. Pumpkin Pie spice
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup crystallized ginger, finely chopped

Preheat oven to 400 degrees F.  Place liners in muffin pan or spray with cooking spray. Combine sugar, sweet potatoes, oil, egg and milk.  Whisk until smooth. Add dry ingredients and mix until incorporated. Fold in ginger. Divide batter evenly among 9 muffin cups. Bake 12-15 minutes or until toothpick inserted into centers comes out clean. Cool slightly and remove from pans.

Linked to...
Colleen's Recipe Swap @ And Baby Makes Five
Potluck Sunday @ Mommy's Kitchen.
This Week's Cravings @ Mom's Crazy Cooking