• 2 cup / 240 gr of whole wheat flour (white flour is fine too)
• 2 tsp pumpkin pie spice ( China cinnamon, allspice, nutmeg, ginger, mace and cloves)
• 1 stick (8 Tbsp) of butter (115 g) at room temperature
• 1 cup of sweet potato, mashed (1 medium sized sweet potato)
• 1/2 cup sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 cup buttermilk
• 2 eggs
• 1/2 cup of raisins or dried cranberries (optional)
• 3/4 cup of nuts, coarsely chopped (optional)
• 1/4 tsp salt
• 1 tsp vanilla

PREPERATION

Preheat oven to 375 F.

Take butter out of fridge.

Bake the sweet potatoes for about 1 hour. When done, mash them with a potato masher.

Sift flour, pumpkin spice, baking powder, baking soda, salt in a mixing bowl. Add the nuts, raisins or cranberries. Set aside.

In a separate bowl, cream the butter and sugar. Add the lightly beaten eggs, vanilla, butter milk and the sweet potatoes. Mix.

Quickly mix everything together. Do not over-beat. You can sprinkle sugar and nuts on the top if you wish.

Lightly oil a muffin tin. Evenly distribute the dough between the 12 muffin cups.