Plant-Based Sweet Potato Pie Muffins ~ Gluten-Free
These plant-based sweet potato pie muffins are bursting with all the flavors of a homemade sweet potato pie minus the crust and the fat. Actually, I’ve never had sweet potato pie, but this combination of spices is what I imagine it might taste like. The good news is that these muffins have much less fat, only 2 grams to be exact, and calories than pie, so these muffins can be enjoyed as often as I like.
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Sweet Potatoes are golden in many ways, and I don’t mean just the color.
Here are a few of the many reasons I try to eat sweet potatoes every week:
- Rich in Vitamin C and E
- Contain Iron, Magnesium, and Vitamin D
- Large amounts of Beta-carotene
- High in fiber and antioxidants
- A good source of fiber, twice that of a normal potato
Fill the batter slightly below the cupcake holder edge; these muffins won’t rise as much as some muffins do.
I suggest removing muffins from the silicone liners (if you decide to use them) after 10 minutes to prevent sweating on the inside. Be sure to eat a freshly baked, still warm muffin; they are incredible.
This sweet potato recipe is gluten-free and plant-based, but you can substitute ingredients to your preference.
To Make Plant-Based Sweet Potato Pie Muffins, You Will Need These Ingredients:
- Gluten-free measure-to-measure baking blend ~ regular all-purpose is fine if you don’t need gluten-free
- Baking powder ~ corn-free if needed
- Baking soda
- Cinnamon
- Pumpkin pie spice ~ option to make your own
- Salt
- Sweet potato puree, canned or baked
- Brown sugar
- Pure maple syrup
- Vanilla
- Plant-based butter ~ regular butter or coconut oil is fine if preferred
- Unsweetened applesauce
- Flax egg ~ one tablespoon ground flax seed with three tablespoons warm water
- Hemp seeds ~ optional
- Raisins or dried wild blueberries
- Fresh Blueberries ~ optional
Sweet potato and pumpkin puree can be swapped easily in many cookies, muffins, breads, and dessert bars.
For example, you might like to try these quick & easy small-batch pumpkin scones substitute sweet potatoes for the pumpkin. They are so good I can’t decide which way I like them better now.
Enjoy!
Plant-Based Sweet Potato Pie Muffins ~ Gluten-Free
Ingredients
- 1 2/3 cup Gluten-Free measure-for-measure baking blend
- 1 tsp Baking powder ~ corn-free if needed
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1 1/2 tsp Pumpkin pie spice
- 1/2 tsp Salt
- 1 tbsp Ground flax seed
- 3 tbsp Warm water
- 1 cup Sweet potatoes canned or baked and pureed
- 3/4 cup Brown sugar
- 2 tbsp Pure maple syrup
- 1 tsp Vanilla
- 1 tbsp Plant-based butter ~ melted
- 1/4 cup Unsweetened applesauce
- 1 tbsp Hemp seeds ~ optional
- 1/2 cup Raisins or dried wild blueberries
- 1/4 - 1/2 cup Fresh blueberries ~ optional
Instructions
- Preheat oven to 350
- Line baking cups with silicone or paper liners
- In a small bowl, mix together flax seed and warm water. Stir to combine completely. Set aside.
- In a large mixing bowl add flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Stir to combine.
- In a medium bowl mix together sweet potatoes, brown sugar, pure maple sugar, vanilla, melted plant-butter, applesauce, and flax egg mixture.
- Add sweet potato mixture to flour mixture and stir to combine.
- Fold in hemp seeds and raisins or dried blueberries.
- Fill muffin cups slightly below the top edge. Gently push about 4 blueberries into each muffin.
- Bake for 22-24 minutes. Toothpick should come out clean.
- Allow muffins to cool about 10 minutes before removing them from the baking pan.
- Store muffins for 2-3 days at room temperature in a covered container or for up to a week in the refrigerator. For longer storage these freeze well in a freezer safe container.
Nutrition
