Sweet Potato and Cinnamon Muffins

My first Muffins of the Fall Season are here!

Sweet Potato and Cinnamon Walnut Muffins 

Gluten Free, Dairy Free, Oil Free and High Fibre

ONEearth Sweet Potato & Cinnamon Muffin Mix

I followed the Baking Instructions on the back of

 the bag, making a few variations here and there ;)

Poured the entire contents of the bag in a mixing bowl

I see speckles of yummy orange Sweet Potato in there!!!

Inside I found these large clumps, which I thought were

 simple unmixed flour, but were actually Sweet Potato Pieces

The texture was a cross between a Doughnut and Weetabix

 Cereal. I was going to grind them up until I realized that they would 

probably add a wonderful texture to the muffins once they've baked

Island Gold Veggie Fed Eggs

Large, white

The recipe calls for 3 Large Eggs, beaten

Normally, this is where I would add 1/2 cup vegetable oil,

 but I wanted to lighten these muffins up by adding a substitute 

Farmer's Market Organic Butternut Squash Purée

I didn't have Canned Pumpkin on hand, but Butternut Squash works just as well

2/3 Cup butternut squash mixed in with the eggs

I felt these Muffins need some crunch, so I enlisted the

 help of chopped Walnuts I had leftover from this recipe

1/2 cup chopped walnuts

Stirring everything together

Add wet ingredients to dry ingredients

Gently folding together with a spatula

Lined Muffin Pan with Paper Cups before filling them with

 Batter and baking in a pre-heated 350 F oven for 20 min 

For show, I garnished the top of the muffin with 
cute little leaf from my walnut tree in the backyard

It reminded me of a butterfly :)

The recipe makes 7 Medium-Large Muffins (10 Regular-Medium Size) 

Everyone in the house commented right away upon entering the kitchen, 

"Mmm! What smells like Spiced Pie? Can I have whatever it is?"

...These muffins were a huge hit! They are incredibly moist, easy to make, 

healthy, and the taste reminds me a lot of Pumpkin Pie on Thanksgiving :)