Rich, ultra-moist, spiced sponge topped with the most luxurious cream cheese style maple cashew frosting and vibrant gems of pistachio. The perfect nourishing weekend bake.
Makes: 12 muffins
- 320 g sweet potato puree (*see notes)
- 240 g coconut sugar (or sub for light muscovado sugar)
- 250 ml extra virgin olive oil
- 120 ml chickpea water drained from canned chickpeas
- 150 ml water
- 240 g sweet potato grated
- 360 g plain gluten-free flour
- 2 tsp baking soda
- 2 tsp gluten-free baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- Pinch of salt
- Chopped pistachio nuts for decoration
- 200 g cashew nut
- 4 tbsp maple syrup
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 3-4 tbsp dairy-free milk
- Preheat the oven to 160°C fan assisted 180°C/360°F and line a muffin tin with 12 cases.
- Combine the sweet potato puree, sugar, olive oil, chickpea water and water in a large bowl, then stir in the grated sweet potato.
- Sift the flour, baking soda, baking powder, spices and salt into the mix. Fold them through gently, until the mixture is thoroughly combined and glossy.
- Divide the cake mixture between the 12 muffin cases, then bake in the preheated oven for 38-45 minutes, or until the tops are springy to touch and an inserted skewer comes out completely clean. Remove and allow to cool.
- Once the muffins have cooled, ice the top of each one with the maple cashew frosting, then sprinkle with chopped pistachio nuts.
- Cover the cashews in boiling water and allow them to soak for 25 minutes.
- Drain the softened cashews and add them into a high-speed food processor along with the maple syrup, lemon juice, vanilla and 3 tbsp milk. Blend the icing until it is completely smooth. This may take a few minutes but you will know that it is done when it feels smooth between your fingers. Add the extra milk a little at a time only if your blender needs the extra help.
*The best way to make sweet potato puree is to roast the whole sweet potatoes in their skins for an hour or so until soft. Allow them to cool slightly, then scrape out the flesh and blend in a food processor until smooth. For a slightly quicker version, you can steam the sweet potato. Please note the weight is correct once the sweet potato has been pureed.
These muffins will keep in an airtight container for up to 3 days. Any un-iced muffins can also be frozen for up to 3 months.
Thanks for the lovely recipe Georgie!