1 1/2 C Brown Sugar
1/3 C Butter (room temp)
2 Eggs
1 tsp Vanilla
2 3/4 C Flour (sifted)
1 Tbs Baking Powder
1 tsp Pumpkin Pie Spice (or a mix of cinnamon, ginger, and nutmeg)
3/4 tsp Salt (you can leave it out if you’re using salted butter)
3/4 C Milk (soymilk is A-OK)
1 C Sweet Potato (boiled and mashed)
1/3 C Bourbon

– heat your oven to 350
– mix together the sugar butter eggs and vanilla until they’re creamy,
– sift together the baking powder, flour, pumpkin pie spice, and salt.
-Put 1/3 the flour mixture into the creamy butter mixture and the milk. mix.
– put the second 1/3 in to the mix along with the sweet potatoes.  mix.
– put the last 1/3 and the bourbon into the mix.  mix well.
– put into the  muffin/cupcake tins ( yields approx. 2doz.) and bake 14-16 min.  depending on your oven.

For the Topper!

*Maple Cream Cheese Frosting*

1/2 C Butter
1 pkg Cream Cheese
1 Tbs. Maple Syrup
2 1/2 C Powdered Sugar
1/2 tsp Vanilla
-mix it up till it becomes smooth.  If you have clumps, just put it over where your oven is baking and it will smooth the butter and cream cheese out.

Let me know if you try these, they’re super yummy.  Also, if anyone wants a vegan version, I could figure that out too.