# Ingredients:
→ Sweet Potato Muffins
01 - 1 cup cooked, mashed sweet potato (from about 1 medium sweet potato)
02 - 1 cup all-purpose flour
03 - 1/2 cup brown sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 2 large eggs
10 - 1/4 cup vegetable oil
11 - 1 teaspoon vanilla extract
→ Cream Cheese Filling
12 - 4 ounces cream cheese, softened
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
→ To Assemble
15 - 4 wooden skewers
16 - Optional: ground cinnamon or powdered sugar for dusting
# Instructions:
01 - Set oven to 350°F (180°C). Grease mini muffin tin or insert liners.
02 - In a large bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
03 - In another bowl, blend mashed sweet potato, eggs, vegetable oil, and vanilla extract until smooth.
04 - Pour wet mixture into dry mixture and stir just until combined; avoid overmixing.
05 - Spoon batter into the prepared muffin tin, filling each cavity about three-quarters full.
06 - Bake for 12 to 15 minutes or until a toothpick inserted in the center emerges clean. Cool muffins fully on a wire rack.
07 - Beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
08 - Once cooled, slice each muffin horizontally through the center.
09 - Apply or pipe a small amount of cream cheese filling onto each muffin bottom. Cap with the top to enclose filling.
10 - Arrange 4 filled mini muffins on each wooden skewer.
11 - Lightly dust assembled skewers with ground cinnamon or powdered sugar before serving.
