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Whatever the reason, I am here for it and I hope you are too! These Sweet Potato Muffins with Cream Cheese Filling are about to be all you talk about!
I’ve always been a muffin enthusiast. They’re the perfect grab-and-go breakfast or snack, and when done right, they’re also nutritious and satisfying. But here’s the thing about muffins—there’s a fine line between the breakfast and dessert category. I mean, let’s be real: some muffins are just cupcakes in disguise! This recipe, however, finds the balance between being a wholesome breakfast option and a healthy dessert.
The idea for these muffins came from my love for sweet potatoes. They’re one of the most versatile ingredients in the kitchen. From fries to pies, they shine in every dish. When combined with the spices of the season, sweet potatoes can be transformed into something that tastes like a hug in a bite. And, if we’re talking about hugs, let’s not forget that surprise cream cheese center that just oozes love!
Sweet potatoes are a nutritional powerhouse. They’re loaded with fiber, vitamin C, manganese, and other essential nutrients. Plus, they have a natural sweetness, which means we don’t need to rely on heaps of added sugar. The orange hue of these tubers also means they’re packed with beta-carotene, which our body converts to vitamin A. This is vital for maintaining healthy vision, skin, and immunity. I’ll take it!
Muffins
Cream Cheese Filling
Crumb Topping
While the muffin itself is a treat, it’s the vegan cream cheese filling that takes it to the next level. It gives an unexpected creamy texture that contrasts beautifully with the dense muffin, offering a delightful surprise with every bite. The powdered sweetener adds just the right touch of sweetness, while the vanilla extract enhances the overall flavor. Pared with a gluten free crumble topping these muffins basically scream perfection. This recipe proves that no matter what your dietary preferences, you absolutely do not need to be compromising on taste or texture. These muffins are vegan, which means no dairy or eggs. They’re also gluten-free, thanks to the oat and almond flour. It’s the kind of treat you can feel good about sharing with friends and family, knowing it’s inclusive for various dietary needs.
They’re a celebration of the season, combining the best of fall flavors in one delicious package. As you bite into the creamy center, remember that life’s sweetest moments often come in the form of little surprises. Enjoy this one with a hot cup of tea or coffee! Now that you’re drooling (I know I am), let’s get baking!
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
Plant Based Meal Plans Designed With You in Mind.
These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!
One Response
Winner- Winner!!! Not only were these muffins fun to make but soooo delish! I may devour them all within a few days. The crumb had a great texture and so moist. If anyone is in doubt about the sweet potato, do not hesitate to make these. One of the best muffin recipes that will be a constant in my house. Oh annd lets not forget the crumb topping– over the top!