Delicious Gluten-Free Sweet Potato Muffins with Cranberry Swirl and Brown Sugar Pecan Topping
Embrace the cozy flavors of autumn with these incredibly moist and flavorful Gluten-Free Sweet Potato Muffins. Each bite offers a delightful surprise with a vibrant cranberry sauce swirl nestled inside, perfectly complemented by a crunchy brown sugar and pecan topping. Ideal for a festive fall breakfast or a comforting treat any time of year, these muffins prove that gluten-free baking can be utterly delicious and satisfying. This special recipe post was lovingly crafted as part of the NOW Foods Holiday Smart Swap Recipe Challenge, highlighting how simple ingredient adjustments can transform a classic into a healthier, equally delectable option.
The Inspiration: A Memorable Thanksgiving Treat
My journey to creating these spectacular sweet potato muffins began last year during a memorable Thanksgiving visit to Utah. My family and I had traveled there to spend the holiday with my husband’s relatives, and it was a wonderful blend of festive shopping, an (unsuccessful, but hilarious) attempt at snowboarding, and, of course, a grand Thanksgiving feast. The day after the main event, as we were still basking in the glow of good company and great food, my mother-in-law surprised me with the most incredibly moist and tender muffins I had ever tasted. I was utterly captivated by their texture and rich flavor, and my curiosity was piqued when she revealed their secret ingredient: mashed sweet potatoes! I simply had to get my hands on that recipe, and after a little playful persuasion, she generously shared her culinary wisdom with me. That moment sparked an idea for a gluten-free adaptation that would soon become a new family favorite.
Embracing the Gluten-Free Baking Journey
Fast forward a month after our move, and amidst the boxes of unpacked kitchen essentials, I stumbled upon that precious recipe, tucked away in one of my cookbooks. The rediscovery brought a wave of excitement, but also a slight hesitation. “Have you ever tried baking with gluten-free flour?” I found myself wondering. My past experiences with gluten-free baking had been, shall we say, less than stellar. I vividly recall an attempt at gluten-free tortillas that ended in disappointment – they were so bad, they went straight into the trash. That particular incident had unfortunately dampened my enthusiasm for exploring the world of gluten-free baked goods. It’s a common challenge for many who venture into gluten-free cooking; finding the right ingredients and understanding their unique properties is key to achieving successful results that don’t compromise on taste or texture. My initial setbacks, though discouraging, ultimately made the success of these muffins even sweeter.
Discovering the Game-Changer: NOW Foods Living Now Gluten-Free All-Purpose Flour
Just as I was about to write off gluten-free baking, I was introduced to the incredible range of Living Now products from NOW Foods. Have you had the pleasure of trying their Gluten-Free All-Purpose Flour? It truly is a revelation in the gluten-free world. What makes it so remarkable is its versatility and ease of use: it measures cup for cup just like traditional all-purpose flour, making recipe conversions incredibly simple. But the benefits don’t stop there. This flour is not only gluten-free, but also dairy-free, wheat-free, soy-free, nut-free, and egg-free. For anyone navigating food allergies or sensitivities, this product is an absolute game-changer, opening up a world of baking possibilities that were once daunting. Its consistent performance and ability to yield baked goods with excellent texture and flavor quickly transformed my perspective on gluten-free cooking, reigniting my passion for creating delicious and inclusive recipes.
Elevating the Recipe: Smart Swaps and Flavor Enhancements for a Healthier Indulgence
Armed with this fantastic gluten-free flour, I felt inspired to take my mother-in-law’s original recipe and give it a healthy, yet equally decadent, makeover. This adaptation was part of the NOW Foods Holiday Smart Swap Recipe Challenge, encouraging creative ways to make classic dishes more wholesome. My first swap was straightforward: replacing the conventional all-purpose flour with the reliable Living Now Gluten-Free All-Purpose Flour. Next, to reduce added sugars, I opted for Stevia (you can also use Truvia Baking Blend or NOW Foods Sugarless Sugar) in place of granulated sugar, maintaining sweetness without excess calories. But the real magic happened with the topping. I created a luscious brown sugar and pecan topping, featuring NOW Foods Honey Roasted Pecans. Let me tell you, these pecans are absolutely divine on their own – we nearly devoured the entire bag just from snacking! Their sweet, nutty crunch adds an irresistible texture and depth of flavor that elevates these muffins from simple treats to extraordinary delights. These thoughtful modifications not only made the muffins gluten-free and lighter but also introduced new layers of flavor that perfectly complement the sweet potato base.
The Perfect Fall Muffin: A Symphony of Sweet Potatoes, Cranberries, and Pecans
The final result of these culinary experiments was a batch of sweet potato muffins that were an instant hit, especially with my boys! They were so captivated by the rich flavor and incredibly moist texture that they couldn’t even tell they were gluten-free. The mashed sweet potatoes are the true heroes here, contributing an amazing softness and natural sweetness that makes each muffin wonderfully tender. But the flavor journey doesn’t end there. The addition of a generous swirl of cranberry sauce introduces a bright, tart burst that beautifully cuts through the sweetness of the potato and topping, creating a harmonious balance of flavors. These muffins are particularly fantastic for the post-Thanksgiving period, when many of us find ourselves with an abundance of leftover sweet potatoes and cranberry sauce. They offer a creative, delicious solution to repurpose holiday ingredients into a fresh, exciting breakfast or snack. If you’re looking for a delightful way to enjoy the classic flavors of fall in a wholesome, satisfying package, these muffins are an absolute must-try. Don’t miss the opportunity to explore all the great NOW Foods products – they truly help make healthy eating and baking a joy!
Gluten Free Sweet Potato Muffins
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Ingredients
- 1/2 cup granulated sugar or 1/4 cup Truvia Baking Blend
- 1/4 cup water
- 1/4 cup coconut oil or canola oil
- 1 Tbsp. vanilla extract
- 1 cup mashed sweet potato
- 2 cups Living Now Gluten-Free All-Purpose Flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 cup cranberry sauce
- 2 eggs
- Topping:
- 1/4 cup brown sugar
- 1/2 tsp. cinnamon
- 1/4 cup chopped pecans I used NOW Foods Honey-Roasted Pecans
Instructions
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Preheat oven to 350º F. Grease a 12-cup muffin tin. Set aside.
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In a mixing bowl, mix together sugar, water, oil, and vanilla. Add in sweet potato.
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In a small bowl, whisk together flour, baking powder, salt and baking soda. Add dry ingredients into sweet potato mixture. Lightly mix in the cranberry sauce and then the eggs, until all incorporated.
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Distribute into the muffin tin, filling about 3/4 full.
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In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans. Lightly sprinkle each uncooked muffin with some of the brown sugar-nut topping.
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Place in oven and bake for about 30 minutes – or until a toothpick inserted comes out clean or the tops are springy.
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Let cool for 5-10 minutes and then carefully take muffins out of muffin tin. Then…devour! Enjoy!
Nutrition
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