Friday, October 28, 2011

Sweet Potato Molasses Muffins: A Visit with Friends (and Halloween Festivities)

We have some dear friends visiting for the weekend! Dan and Jacob arrived last night and it’s always special to get time with them. This morning Dan headed to a conference and my family took off for work and school. This means Jacob (who is 7) and I get to spend the day together and I have really been looking forward to this time! We have big plans ... a visit to the zoo, a stop at Top Pot Doughnuts, Lego playing, Mad Libs – and, of course, some baking. Jacob already helped knead the challah dough for tonight. I have other treats planned, too. This is Halloween weekend, after all!

Tomorrow we are all going to carve pumpkins, and I’ve baked some Sweet Potato and Molasses Muffins to eat while creating our jack-o-lantern masterpieces. The muffins will go with a lunch of eyeball chili, spider web pizzas, apple cider and hot chocolate. I do love Halloween!

These muffins make a wholesome snack or would be a tasty addition to your pre trick-or-treating dinner. They are full of roasted sweet potatoes, some whole wheat flour and sweetened with molasses. I use blackstrap molasses for more molasses punch, but if you prefer a more subtle flavor you can use light molasses (this will also give your muffins more orange color). I’ve also used a 15 ounce can of butternut squash puree before when I didn’t have time to roast the sweet potatoes, and this worked deliciously, as well.

I’m off to the zoo with Jacob! Enjoy your Halloween weekend!

Sweet Potato and Molasses Muffins
Adapted from Bon Appetit
Makes 12

1 1/2 cups sweet potato puree, made from roasting a large, orange flesh sweet potato (about 1 1/2 pounds) until soft and pureeing in food processor (or you can substitute a 15 ounce can of unsweetened sweet potato or butternut squash puree)
2 eggs, room temperature
1/2 cup whole milk
1/2 cup molasses (dark creates a more intense flavor and brown color, light a more subtle flavor and more orange color in muffins)
3 tablespoons unsalted butter, melted
1 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon kosher salt
3/4 teaspoon ground ginger

Preheat the oven to 400 degrees. Butter or line a muffin tin with paper cups.

In a large bowl, stir together the sweet potato puree, eggs, milk, molasses and butter. Mix in remaining ingredients and stir until just mixed. Divide batter among the 12 cups. Bake for about 20 minutes, until a tester inserted comes out with a just a few moist crumbs. Serve warm or room temperature.


  1. My parents make a sweet potato/pecan/streusel casserole at Thanksgiving that is really yummy and this sounds like the muffin version of that dish! I've never met a sweet potato recipe I didn't like.

    Sounds like you had a lot of fun today! I hope you had nice weather for your zoo trip. Happy Halloween weekend! :-)

  2. @Lauren
    I, too, am a sweet potato fan and like every dish I've had! Hmm, pecans and a streusel topping could be tasty with these muffins...I may try a variation like that.

    I had a very fun visit, and the rain held off for the first half of our zoo outing. Happy Halloween weekend to you, too!

  3. I made a sweet potato pie about a year ago that I really liked a lot, and this reminds me a little of it. I'm making this one this week! Love!

    Thank you, Susan! I love sweet potato pie - really, anything with sweet potatoes. You'll have to share your pie recipe. :)

  5. Hi Hannah, you certainly do love halloween! These sound fantastic. :)

  6. @Mairi
    Thank you, Mairi! I do love Halloween (and my husband and I even had our first date on Halloween!).


Note: Only a member of this blog may post a comment.