Recipe - Pumpkin Yacon Muffins with Yacon Glaze

For a muffin recipe that screams for molasses, yacon syrup works wonders. Recipe variation possibilities:

Fold golden raisins into the batter
Use molasses instead of yacon syrup
Try pureed butternut squash instead of pumpkin
Try ground cloves instead of allspice

Ingredients

	1¾ cup whole wheat pastry flour
	1 teaspoon baking powder
	½ teaspoon baking soda
	¾ teaspoon ground ginger
	½ teaspoon cinnamon
	½ teaspoon allspice
	¼ teaspoon salt
	1 large egg
	½ cup pure canned pumpkin
	¼ cup Navitas Naturals Coconut Oil
	½ cup + 1 Tbsp Navitas Naturals Yacon Syrup
	¼ cup plain yogurt
	½ cup powdered sugar

Directions

Preheat oven to 325 degrees.

In a large bowl, stir together flour, baking powder, baking soda, ginger, cinnamon, allspice and salt. In a separate large bowl, lightly beat egg and stir in pumpkin, oil, 1/2 cup yacon syrup and yogurt. Add dry ingredients to wet and mix gently. Divide mixture among 12 muffin cups and bake for 22 minutes, or until a tester comes out clean.

After removing muffins from the oven, sift together powdered sugar and a dash of salt into a bowl. Stir in 1 tablespoon yacon syrup and 2 teaspoons water; mix until smooth. If the glaze seems too thick, add a little additional water; if it seems too thin, add more sifted powdered sugar.

Dip the tops of cooled muffins into the glaze, and let set for 1 hour before serving.

Submitted by: Matthew Kadey – Muffin Tin Mania