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.