Sweet Potato Cornbread Muffins

Fall seems to be filled with the aroma of pumpkin-spiced everything... and these muffins are no different! Whether you make this recipe with sweet potato, pumpkin, or squash, these cinnamon- and nutmeg-spiced muffins will be the perfect complement to a steaming bowl of comforting chili, soup, or stew. The next morning, warm the leftovers in the microwave and spread them with a little butter and/or honey for a quick and easy breakfast!

Sweet Potato Cornbread Muffins
Yield: 15 muffins

Ingredients
1 cup Bob's Red Mill Gluten Free Cornmeal
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup unsalted butter, softened (substitute coconut oil for dairy free)
1/2 cup granulated sugar
1/2 cup mashed sweet potato (can substitute pumpkin or butternut/buttercup squash)
1/4 cup honey
1/2 cup milk (substitute almond milk for dairy free)
2 large eggs, room temperature

Directions
1. Preheat oven to 375°F. Line muffin tins with paper liners; set aside.
2. Combine cornmeal, flour, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.
3. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Add sweet potato (or pumpkin/squash) and honey; mix until thoroughly combined. Add milk and eggs; stir until incorporated. Add dry ingredients and stir until few lumps remain.
4. Using ice cream scoop, divide batter evenly among muffin cups. Bake 15-18 minutes, or until muffins are golden and cooked through (toothpick inserted in center will come out clean).
5. Cool in pan for 5 minutes, then place muffins on wire rack to finish cooling.
6. Enjoy muffin(s) hot from the oven spread with butter, honey, or all on its own!

Note: For mini muffins, bake about 9 minutes.

Recipe adapted from Peas and Crayons.