# Ingredients:
→ Sweet Potato Muffins
01 - 1 cup cooked, mashed sweet potato (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 - Preheat the oven to 350°F (180°C). Grease a mini muffin tin or line with paper liners.
02 - Whisk together all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt in a large mixing bowl.
03 - Mix mashed sweet potato, eggs, vegetable oil, and vanilla extract in a separate bowl until smooth.
04 - Add wet ingredients to the dry mixture and stir just until combined. Avoid overmixing to maintain a tender crumb.
05 - Spoon batter into prepared mini muffin cups, filling each about three-quarters full.
06 - Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool completely on a wire rack.
07 - Beat cream cheese, powdered sugar, and vanilla extract together until smooth and airy.
08 - Once cooled, slice each mini muffin in half horizontally. Spread or pipe a portion of cream cheese filling onto the bottom half, then sandwich with the top half.
09 - Thread four filled mini muffins onto each wooden skewer.
10 - Dust skewered muffins lightly with ground cinnamon or powdered sugar before serving, if desired.
