sweet potato doughnut muffins

Seattle is a good doughnut town. In most coffee shops, you can find Top Pot doughnuts or Mighty-O doughnuts. However tasty, those doughnuts are usually an occasional treat. Doughnut muffins. on the other hand, I could eat every week. I have been seeing more and more recipes using doughnut pans lately. No hot oil or frying? Sounds like a much more pleasant Sunday morning to me. However, living in a small studio really make storage difficult and I was reluctant to make room for another pan. Then I remembered about the delicious doughnut muffins from the Downtown Bakery and Creamery in Healdsburg, California. Light, fluffy, and coated in cinnamon sugar, these doughnut muffins were almost as delicious as regular cake doughnuts and definitely better than your average muffin.

This is definitely a fall recipe. And it includes sweet potato! A vegetable! So go ahead and eat another one.

Sweet Potato Doughnut Muffins

adapted from Oh She Glows

To make this completely vegan, use vegan butter, aka Earth Balance. If you are not concerned about that, feel free to use buttermilk instead of the nondairy milk.

6 Tbsp milk (i used almond) + 1/2 tsp vinegar, mix and let rest for a couple of minutes. Or you can also use 5 Tbsp milk + 1 Tbsp yogurt.

1/2 cup mashed sweet potato (about 1 small sweet potato. I microwaved it until tender, peeled, and mashed it with a fork)

1/4 c sugar

2 tbsp brown sugar

3 tbsp applesauce

2 tbsp butter, melted

1/2 tsp vanilla extract

1 cup whole wheat pastry flour

1/2 cup ap flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

dash ground cloves

1/2 tsp salt

Cinnamon sugar to coat (start with about 1/3 cup sugar and 1/2 tsp cinnamon)

melted butter (start with a couple of tablespoons)

Preheat oven to 350. Grease your muffin tin well. Note, this recipe made 8 muffins in a standard tin for me.

In a bowl, combine the milk+vinegar, sweet potato, sugars, applesauce, vanilla, and butter. In another bowl, combine the flours. baking powder and soda, spices, and salt. Add the wet ingredients to the dry ingredients and fold to combine. Be sure not to overmix! Portion out in the prepared muffin tin. Bake until a toothpick inserted comes out dry. These bake up pretty quickly, start checking in around 13-15 minutes. As soon as the muffins are cool enough to handle, remove from the pan and brush lightly with melted butter and roll in the cinnamon sugar. Serve right away, but these are pretty tasty cold too.

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Filed under breakfast, muffins, quick

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