I was inspired!After all, it's autumn.These not-so-sweet muffins feature the gentle flavor of the natural sweetness of sweet potatoes.With cake flour, the batter is cake-like, and with strong flour, it becomes dense. For those who dislike soy milk, substitute with milk.I always use olive oil, but vegetable oil is fine. If using butter or margarine, melt in a double boiler or other method and use the same amount. Recipe by Yappukun

I've been making these for a long time.When adding the cake flour, add in batches, mixing in a little at a time, but lightly fold after adding the last batch. They are ready when a skewer inserted into the middle comes out clean. Recipe by Raichi

This came about as a way of dealing with a bunch of leftover mashed sweet potatoes from last night that the kids were meh about. They are decidedly NOT meh about the muffins!

Asian sweet potatoes are in season. I made these since I got a lot of them.You can use a whisk for mixing.You can leave some potato chunks if you like. Recipe by cookyuki

I am protesting new update in Cookpad which doesn't allow us give a comment, ask a question. We ere sharing our recipes and we need to ask a permission to create a group for 5 days to talk about our recipes!!? I am not posting any recipe until this change!!

I made this since I had a lot of Asian sweet potatoes.You don'e need to mash the potatoes perfectly. It's fine if there are a bit of chunks left. Recipe by Mamyuchoko

I created this recipe because I bought lots of sweet potatoes.Please adjust the amount of heavy cream and milk depending on the water content of the sweet potatoes.Please adjust the baking time according to your oven. Recipe by uzukaji

I originally wanted to make this using chestnuts, but I couldn't get my hands on the time-saving peeled frozen chestnuts either because it was too soon seasonally or the store didn't have them...They are expensive even if they were in stock...Also they happened to have thick and nicely-shaped sweet potatoes for a cheap price at the nearby shop I also had just the perfect amount of pancake mix leftover, so I tried making these.I really have none, but sweet potatoes and chestnuts. I think they both have their differing sweetness and water content. I think dispersing the finished product individually is also fun. Aside from that, this is really just my preference, but I like to take the mashed bits from the bowl along with the mostly mashed bit, then mash them up and finally scatter them on top of and in the cream since it produces a nice texture. Even if it's fine, it produces the scent and flavor of the sweet potatoes. Roughly speaking, it's just like you are baking and eating a sweet potato... For about 6. Recipe by Occhannohirokun

[ How to make Sweet Potato Muffins ] It's a soft and fluffy cake filled with ''diced sweet potatoes cooked in sugar''. All you need to do is mix ingredients in a bowl. It's an easy recipe, so you should try it.

Sweet potatoes are in season, so I made these muffins with pancake mix.You could use this same recipe with kabocha squash,Refer tofor the powdered dark brown sugar. It's really simple to make! Recipe by Too mama

When you want that sweet treat and have about 30 minutes, ditch the processed desserts and whip up a quick batch of warm delicious chocolate chip muffins. The batter is basic so switch out chips for fruit or whatever your craving! Same for creamer. Add hazelnut creamer. Add pumpkin spice creamer and add raisins!

In my quest to find health foods that my kids will eat, I came up with this recipe for sweet potato muffins; I was inspired by vegetable cakes that I saw on an episode of the Great British Baking Show.The flavor really comes from the spices and it is only lightly sweet. You can add more maple syrup if you want things sweeter but I don't think it needs it.This is the recipe I used to make birthday cupcakes for one of my kids. I've included a picture of them below.92 calories / muffin