Pumpkin Spice Maple Muffins

Healthy and delicious Five Spice Muffins using Sweet Potato and a kick of RawSpiceBar’s Five Spice powder.five spice powder


  • 1 large sweet potato
  • 1/2 cup extra virgin olive oil
  • 1/2 cup unsweetened almond milk
  • 3/4 cup maple syrup, plus 2 extra tablespoons for brushing the muffins
  • 1 tsp. vanilla extract
  • 2 cups gluten-free flour (if flour doesn’t include xanthan gum, add 1 tsp.)
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 1/2 tbsp. RawSpiceBar’s Szechuan Five Spice
  • 1/2 tsp. fine sea salt


  1. Preheat the oven to 400°F. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it’s completely cool.
  2. Peel the sweet potato, discard the skin and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, almond milk, maple syrup and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking powder, baking soda, RawSpiceBar’s Szechuan Five Spice and salt. Fold the dry ingredients into the wet ingredients.
  3. Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.
  4. Bake for 20 to 25 minutes or until a toothpick comes out clean. Brush the tops with the extra maple syrup during the last 5 minutes of baking.
  5. Let the muffins cool before serving.

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