I’ll be serving up awesome dishes from the menu of my imaginary vegan B&B all month long.
Now that we’re about half way through the season, I’m feeling quite immersed in all the loveliness. I even made a list.
Things I love about fall: pumpkin, sweet potato, cinnamon, boots, scarves, long chats over tea, and walking along crunchy leaves.
Although I enjoy the heat of summer and the vibrant energy in the city, there is a gentleness to fall that makes it feel cozy and loving. This is the time of year that I most like to bring my guests breakfast in bed. The crisp mornings make us all a little more reluctant to pull off the blankets and step out onto the cold floor with our bare feet. We’re all still getting used to the change and I think people appreciate the extra attention.
Today, in my continued effort to encourage everyone to embrace the best of the season, I came up with a muffin that is best enjoyed alongside a steaming cup of coffee or tea and in the company of someone extra special.
Even on a dark, stormy morning, when I deliver these on a little tray I always get a smile. These muffins would be great to make during the holidays when you just might have extra mashed sweet potatoes and candied pecans.
Holiday Spiced Chocolate Sweet Potato Muffins
- Candied Pecans
- 1 cup pecans, roughly chopped
- 2 TBSP maple syrup
- ½ tsp cinnamon
- 1 cup sweet potato puree*
- ½ cup canola or coconut oil, melted
- 1 TBSP balsamic vinegar
- ¾ cup almond milk
- 1/3 cup organic cane sugar
- 1/3 cup light brown sugar
- 1 tsp vanilla extract
- ½ cup rolled oats
- 1/3 cup cocoa powder
- 1 ¼ cup all purpose flour
- 1 ½ tsp cinnamon
- ¾ tsp ginger
- ¼ tsp nutmeg
- 1/8 tsp ground clove
- ½ tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- Preheat oven to 375 F. Lightly grease a standard muffin tin.
- In a small bowl stir together the ingredients for the candied pecans. Once all the pecans are well coasted, set aside.
- In a medium bowl, combine all of the wet muffin ingredients. Stir until well mixed.
- In a large bowl, combine all of the dry muffin ingredients. Stir to combine.
- Add the wet ingredients into the dry ingredients and stir until just mixed. The batter will be thick but moist.
- Divide the batter evenly across the muffin tray (12 servings).
- Evenly distribute the candied pecans on top of each muffin.
- Bake in the oven for 20-22 minutes, until a toothpick tested in the center comes out clean.
- Allow to cool.
- Store in an air-tight container in the fridge. The spices will intensify over time which makes these muffins even more wonderful, the morning after they are made.
- *Sweet Potato Puree:
- Peel 1 medium sweet potato. Chop into ½” inch rounds.
- Steam over medium heat for 10 minutes, until easily pierced with a fork.
- Blend in a food processor until smooth.
© Copyright 2011 Vegan Lisa. All rights reserved
I hope your morning is magical, your afternoon is full of adventure and your evening is enchanting. xo
p.s. Tomorrow I will post the recipe for the cashew caramel that is drizzled on top of the muffins above.
p.p.s. If this recipe doesn’t really seem to fit the VeganLisa MO that’s because it was created for a competition that Whole Foods Market is hosting. The secret ingredients for the competition were balsamic vinegar and sweet potato. I’m presenting these treats to the judges today. Keep your fingers crossed for another sweet vegan victory!