1tablespoonchopped pecansalso known as "cookie pieces"
Instructions
Spray a six-count muffin pan with nonstick oil and set aside. Preheat oven to 400 degrees.
Pierce sweet potato a few times with a fork and place on oven rack. Roast for about 40 minutes or until tender. Allow to cool to the touch then peel.
Using a stand mixer or hand beater, mix together cooled sweet potato, sugar, molasses, melted butter, vanilla extract, and milk. Small chunks of sweet potato will remain.
In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, clove, and sea salt. Add to wet mixture and mix until just incorporated and no dry pockets remain.
Divide batter evenly between each well of prepared muffin pan. Sprinkle chopped pecans over top of each muffin then lightly press them into the batter.
Transfer pan to oven to bake for 10 minutes then lower oven temperature to 375 degrees and bake an additional 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Serve warm.
Notes
If using a stand mixer or food processor, be sure not to over-mix batter. Mix or process dry mixture into wet until just incorporated then stir by hand to check for dry pockets.
½ tablespoon of Allspice can be added to this recipe for more authentic gingerbread flavor.