Ginger Sweet Potato Muffins

When I think of fall, I think of these muffins. I absolutely love them! I got this recipe a few years ago from a friend of my mom's and have made them so many times since. They are a perfect little breakfast treat on a fall morning, or a quick and easy afternoon snack. I have experimented with using less sugar and they still turn out ok. You can get crystallized ginger at your local good earth store or fresh market.

1 1/2 cup sugar
1/2 cup brown sugar
2 cups mashed sweet potatoes (Peel and cube potatoes, then boil until soft. Drain and cool slightly. Mash or puree. I just puree it in the mixing bowl when I'm ready to make the batter)
1/3 cup oil
2 eggs
2 cups flour
1 Tbsp. Pumpkin Pie spice
1 tsp. baking powder
1/2 tsp. salt
1/4 cup chopped crystallized ginger

Preheat oven to 350 degrees F. Line about 12-15 muffin cups with muffin liners or spray with cooking spray. Combine sugars and sweet potatoes and mix until sweet potatoes are mostly smooth. Next, add the oil and mix, then the eggs. Add dry ingredients and mix until incorporated. Fold in ginger. Divide batter evenly among muffin cups. Bake 25-30 minutes or until toothpick inserted into centers comes out clean. Cool slightly and remove from pans.

Linked to...
Colleen's Recipe Swap @ And Baby Makes Five
Potluck Sunday @ Mommy's Kitchen.
This Week's Cravings @ Mom's Crazy Cooking