These tender muffins scream autumn and fall spices.
They pair perfectly with coffee and a light weekend breakfast!
I think my kids ask for me to bake muffins every single weekend. Every single weekend! They have always been a favorite and over the years I have gotten very creative showcasing multiple varieties.
Here are some of the top ones.
You can blame this recipe on the leftover sweet potato I had sitting in the fridge and some remaining homemade apple butter in a jar sitting next to it. I immediately looked at the both of them and knew they were a perfect match.
Nothing screams a fun fall recipe more than root vegetables and spiced apple butter. I blitzed them together in my mini blender (a food processor works just fine too) and together it made the most incredible ingredient to add to this muffin batter.
The batter is simple - flour, sugar, baking powder, cinnamon, nutmeg, eggs....and of course the sweet potato puree and apple butter.
PLUS, I made it even better by topping them with a crunchy streusel on top before baking. That crunchy bite puts them over the top!
Bake these up for your family or for a crowd. I promise they will disappear quickly! Tag me on socials (@sweetsavoryeats) with your photos and I'll be sure to share them.
Happy Fall Y'all!
