These muffins are sweetened with maple syrup and are delicious! The fall flavours of sweet potato and the warmth from pumpkin pie make them a great new muffin to add to your breakfast rotation.
Preheat the oven to 400°F. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it’s completely cool.
Peel the sweet potato, discard the skin and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, milk, maple syrup and vanilla into the sweet potato.
In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder and salt. Fold the dry ingredients into the wet ingredients.
Line a 12-cup muffin tin with paper liners or grease a muffin tin and evenly distribute the muffin batter among the cups.
Bake for 20 minutes. Brush the tops with the extra maple syrup and bake an additional 5 minutes or until a toothpick comes out fo the centre clean.