Many of you are probably nursing killer hangovers this morning. Either that, or you are still drunk. So I made you muffins, because drunk people love muffins. Or, if you don’t buy that excuse, it’s quite possible I was craving sweet potato casserole and thought I would look ridiculous eating a Thanksgiving dish in February. Either way, you get gorgeous muffins to help you nurse that hangover.
Jorge and I stayed home last night and did NOT watch the Superbowl. It was pretty freaking awesome. Normally Georgie Boy is alll into football…but surprisingly this year he said he wasn’t interested in -what he called- “The Yankee Bowl”. And I was smart enough not to argue.
Instead, we layed around in our jammies and caught up on our Tivo’d shows and ate way too many of these muffins. (edited to say — apparently boys don’t wear jammies and I should be calling them pajamas…but this goes back to our never ending fight of me telling him to put his panties away and him yelling “Boxers, Jess! Boys wear BOXERS!”)
These muffins are like dessert muffins, but still muffin-y enough to pass for breakfast. The marshmallows melt and keep them super gooey and moist…and the walnuts add a delicious crunch.
Like with any pumpkin muffin, the sweet potato makes these muffins dense and sweet…but the real trick is not cooking them too much. Once these cool completely they will seem a little undercooked, but cut one open and you will see they are actually cooked through. They might quite possibly be my new favorite muffin…especially because they can help get me through till Thanksgiving!
Preheat oven to 350°F degrees. Prepare muffin tin with paper liners.
In a medium bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Toss in walnuts and marshmallows, tossing to coat in the flour mixture. Set aside.
Whisk together egg, canola oil, milk, vanilla, and mashed sweet potato. Add flour mixture and stir until just combined.
Divide batter evenly among muffin tins, filling 3/4 full. Sprinkle the tops of the muffins with turbinado sugar. Bake for 20-22 minutes, or until a toothpick inserted comes out with just a few crumbs clinging to it.
Let cool in muffin tin for 10 minutes and then serve warm! ...or turn out onto a wire rack and let cool completely. Store in an airtight container for up to 5 days.