So, Starbucks have brought out their Pumpkin Spice Latte. It must be autumn.
I bought one.
And having been mostly sugar free for weeks I found I couldn’t (gasp) drink it. It was so sweet I nearly gagged.
Which makes me worry the gingerbread latte they bring out before Christmas might be similarly un drinkable.
In which case I will be cast into a veritable slough of despond.
But I digress.
Pumpkin spice? How about pumpkin spice muffins?
Being organised as always I didn’t actually have any pumpkin in the house.
Sweet potato spice muffins.
Not quite the same ring, but work with me on this one.
You Will Need
175g sweet potato (steam or boiled until tender then lightly mashed)
100g whole meal flour
100g self raising flour
75g butter, softened
2 tbsp maple syrup
2 tbsp stevia (plant based sweetener also known as xylitol)
2tsp baking powder
1 tsp ginger
1 tsp mixed spice
1/2 tsp cinnamon
Preheat oven to gas 4 or 180c
Put all of the ingredients into a large bowl
And beat to combine well
Spoon into muffin cases and bake for 25 minutes
Once they are nicely browned and firm to the touch, remove from oven and allow to cool
Now add your choice of frosting. I combined some cream cheese with maple syrup and spooned that on, topping with a pecan. I found this amply sweet but everyone else reacted like they’d just sucked a lemon so you may want to try a butter icing ( perhaps with a swirl of Dulce de Leche for a caramelly, sticky toffee vibe?)
So, a serving of vegetables and sugar free.