Tuesday, November 2, 2010

Cooking: Sweet Potato Stuffed Pumpkin Muffins

Mary Veterano Photography

Last week I put this recipe together because I was craving something warm and stuffed with delicious sweet potato. They go over very well.

Mary Veterano Photography


  • 4 eggs
  • 1 cup milk
  • ¾ cup oil
  • 1 box spice cake mix
  • 1 box instant butterscotch pudding (vanilla will also be good)
  • 1 cup cooked mashed sweet potatoes
  • 1 cup pumpkin puree
  • 1 tbsp vanilla
  • 1 tbsp nutmeg
  • 1 tbsp cinnamon
  • 1 tbsp brown sugar
  • ½ cup nuts, pecans

    Beat eggs. Add milk and oil, beat to mix. Add cake mix. pudding, pumpkin puree, and nuts if you choose to use them, beat for 2 mins. Pour a dollop of mix into lined/greased muffin pan, add a dollop of sweet potato, then cover with mix. Bake at 350 degrees for 45 to 50 mins. Cool in pan for 10 mins then remove from pan. Cool completely before adding butter icing.

  • 4 tablespoons butter, softened
  • 3 ounce package cream cheese, softened
  • 2 cups sifted powdered sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

    In a small bowl, beat together butter and cream cheese with an electric mixer until light and fluffy. Gradually beat in 1 cup powdered sugar until smooth. Beat in cinnamon and vanilla. Alternately add remaining 1 cup powdered sugar and cream, beating until smooth after each addition. Store in refrigerator until muffins are completely cooled.

  • Mary Veterano Photography

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