# Ingredients:
→ Sweet Potato Puree
01 - 1 cup mashed sweet potato (from 1 large roasted or boiled sweet potato)
→ Dry Ingredients
02 - 1 3/4 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 1/2 teaspoons ground cardamom
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
09 - 2 large eggs
10 - 2/3 cup packed light brown sugar
11 - 1/2 cup neutral oil (such as vegetable or canola)
12 - 1/2 cup whole milk
13 - 1 teaspoon pure vanilla extract
→ Optional Add-Ins
14 - 1/2 cup chopped pecans or walnuts
15 - 1/2 cup golden raisins
# Directions:
01 - Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, ground cardamom, ground cinnamon, and ground nutmeg.
03 - In a separate bowl, beat the large eggs with the packed light brown sugar until the mixture is smooth. Gradually whisk in the neutral oil, whole milk, pure vanilla extract, and the mashed sweet potato until all components are well incorporated.
04 - Pour the wet ingredient mixture into the bowl containing the dry ingredients. Gently fold with a spatula until the ingredients are just combined. Avoid overmixing to ensure tender muffins.
05 - If using, gently fold in the chopped nuts and golden raisins into the batter until evenly distributed.
06 - Divide the prepared batter evenly among the prepared muffin cups. Fill each cup approximately three-quarters full.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out cleanly.
08 - Allow the muffins to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
