We’re back! Fall is here, and to celebrate we paired Cinnamon and Spice Sweet Potato Muffins with Spiced Apple Cider with Brandy.
Sarah spotted the Averie Cooks: Cinnamon and Spice Sweet Potato Bread recipe on Pinterest. She got a lot of re-pins so we knew we had to make this delicious and fluffy treat! Instead of bread, we opted to make muffins and top them with walnuts for an extra crunch. The muffins took less time to bake and it was easy to share the individual portions.
Sips & Sweets tip: One of the most important things to keep in mind when baking with a friend: dividing the deliciousness!
Colleen’s favorite fall drink is spiced apple cider with a kick of brandy… not a #PSL (pumpkin spice latte). She still enjoys a PSL but pairing a special fall drink with your favorite liquor can’t really be beat in our opinion. You can also try hot apple cider with bourbon or whiskey. The sweetness of the brandy is quite tasty though.
To make the spiked spiced cider, mix one mugfull of your favorite cider (we used Alpine packets mixed with boiling water) with one shot of brandy, and enjoy!
Sweet Potato Fluffins (adapted from Averie Cooks)
about 1 1/2 cups mashed sweet potatoes (2 medium or 1 very large)
3 tablespoons water
2 large eggs
1/2 cup canola or vegetable oil
1/4 cup buttermilk (we used plain greek yogurt!)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/4 cups granulated sugar (we subbed Truvia baking blend #sohealthy)
1/4 cup light brown sugar, packed
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves (we used Pumpkin Pie Spice)
pinch salt, optional and to taste
Preheat oven to 350F. Spray a muffin pan with cooking spray; set aside.
Peel the sweet potatoes and chop them into 1-inch sized chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tablespoons water, cover, and cook on high power for 15 minutes, or until potatoes are soft. Pour off any water. Mash sweet potatoes. Put them in the fridge for a few minutes to cool so you don’t scramble the eggs.
To the sweet potatoes, add the eggs, oil, greek yogurt, vanilla and whisk until combined; set aside.
In a large mixing bowl, combine the dry ingredients – flour, sugars, baking soda, cinnamon, ginger, nutmeg, allspice, pumpkin pie spice, pinch of salt, and whisk to combine. Pour the wet sweet potato mixture over the dry ingredients, and stir to incorporate. Colleen dug her hands right in there to gently mix the fluffy ingredients together.
Fill muffin cups 3/4 full. Drop a few walnuts on top. Bake for 16-17 minutes or until centers come out clean.
Taste test while they’re still warm, then enjoy another muffin just to be sure. Store in ziploc bag or airtight container for up to 1 week (if they last that long!)
Happy Fall Sipping and Baking!
xoxo, Colleen and Sarah