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vegan sweet potato muffins
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5 from 7 votes

Vegan Sweet Potato Muffins w/ Cashew Cardamom Cream

With a hint of sweetness and accents of seasonal spices, these double decker Vegan Sweet Potato Muffins w/ Cashew Cardamom Cream are just plain heavenly!
Prep Time10 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 16 muffins
Author: Deborah

Ingredients

For the Muffins

  • 2 sweet potatoes baked until fork-tender and then pureed
  • ¾ cup almond milk unsweetened
  • cup coconut sugar
  • cup filtered water
  • ¼ cup olive oil extra virgin
  • 2 tablespoon dark maple syrup Grade A preferred
  • 1 tablespoon lemon juice juice from half a lemon
  • 2 cups gluten-free all purpose flour I used Bob's Red Mill
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg

For the Cashew Cardamom Cream

  • 1 cup raw unsalted cashews (preferrably soaked overnight)
  • ¼ cup dark maple syrup preferrably Grade A
  • ¼ cup unsweetened almond milk
  • ½ teaspoon ground cardamom
  • 1 teaspoon vanilla
  • pinch of sea salt

For the Garnish

  • extra cinnamon to sprinkle over each frosted muffin top optional

Instructions

For the Muffins

  • Preheat oven to 400 degrees Fahrenheit/204 degrees Celsius. Lightly oil 2 trays of muffin tins or use liners like I did. Set aside.
  • In your mixer, combine on low speed the sweet potato puree, almond milk, coconut sugar, water, olive oil, maple syrup and lemon juice.
  • In a separate bowl, sift together the flour, baking powder & baking soda, salt and spices. If you don't have a sifter, just stir well with a fork.
  • Slowly add your dry ingredients to your wet ingredients in your mixer bowl. Use a spatula to scrape the sides while mixing well for a couple of minutes on medium speed.
  • Spoon evenly in your oiled or lined muffin tins.
  • Bake for about 20 minutes (depending upon your oven), or until a toothpick inserted in the middle of the muffin comes out clean.
  • Remove from oven and allow to cool, pan and all, on a cooling rack for at least 30 minutes. Once cool, remove muffins from pan and set on tray to get ready for the Cashew Cardamom Cream.

For the Cashew Cardamom Cream

  • To a food processor using the S-shaped blade, add cashews, maple syrup, almond milk, cardamom, vanilla and sea salt. Process on high until creamy, 4-5 minutes or more, depending upon how well you soaked your cashews.

The Grand Finale

  • Finish by cutting each muffin in half and frosting the middle and top of each muffin with Cashew Cardamom Cream, dust with a sprinkle of cinnamon and enjoy!

Notes

  • Beware using a blender to make sweet potato puree. A potato masher, pastry cutter of fork will yield better results. 
  • Use more or less of the spices to suit your taste. 
  • Store in sealed container in fridge for up to a week. I haven't tried freezing, but if you do freeze, do so before they are frosted and frost after defrosting. Does that make sense?