Spicy Sweet Potato Muffins

Since my kids are
pickydiscriminating eaters, the food we eat doesn't really change much throughout the year. The biggest factor when it comes to what I cook has more to do with the temperatures inside. When it gets cool enough to make me want to open my windows and turn my oven on, quick breads are the low cost, high return baked good of choice especially in a kid-friendly muffin version. They fit perfectly in a tiny little hand and are the ideal snack for a kid on the go. Since nothing says fall like sweet potatoes, here is one of my favorite fall muffin recipes:

Spicy Sweet Potato Muffins
2 Tbl. packed brown sugar
2 tsp. ground cinnamon, divided
1 1/2 C. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground allspice
1/3 C. packed brown sugar
1 C. mashed cooked or canned sweet potatoes
3/4 C. buttermilk
1/4 C. vegetable oil
1 egg beaten

Preheat oven to 425. Grease 12 muffin cups. Combine 2 Tbl. brown sugar and 1 tsp. cinnamon in small bowl; set aside. Sift flour, baking powder, remaining 1 tsp. cinnamon, salt, baking soda and allspice into large bowl. Stir in 1/3 C. brown sugar.

In medium bowl, combine sweet potatoes, buttermilk, egg and oil. Stir buttermilk mixture into dry ingredients just until combined. Spoon batter into prepared cups, filling 2/3 ful. Sprinkle each muffin with 1/2 tsp. of cinnamon mixture. Bake for 14 to 16 minutes or until toothpick inserted in center comes out clean. Makes 12.

*the muffins pictured above are not my muffins. I wanted to make some for this post, but I forgot to replace my muffin pan when it rusted out last spring. I told you I don't bake during the summer!