Many of you have asked for Audrie's muffin recipe she entered into the Yambilee Bake-Off.  Here it is!
Isn't she proud?  They are the best when they are still a little warm.  Enjoy!
 

SWEET POTATO SPICE CREAM MUFFINS

WITH BROWN SUGAR CRUMBLE TOPPING!

This recipe makes 12 cupcakes.

Cup Cake Batter:

1 cup sweet potatoes (about 1 pound, boiled and mashed)

1 cup flour

½ teaspoon baking powder

½ teaspoon coarse salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

A pinch of finely ground mace

½ cup soften butter

½ cup sugar

        ½ cup brown sugar

2 eggs

1 teaspoon vanilla

Filling:  ***Make ahead.

4 ounces cream cheese, softened

½ cup powdered sugar

A pinch of finely ground mace

½   teaspoon cinnamon

1 ½ teaspoon vanilla

Crumb Topping:

½ cup brown sugar

½ cup white sugar

½ cup all purpose flour

½ teaspoon pumpkin pie spice

3 tablespoons unsalted butter, melted

1.      Filling:  combine cream cheese, powdered sugar, spices and vanilla in a small bowl and stir until blended and smooth.  Place mixture onto a piece of plastic wrap and shape the mixture into a log about 12 inches long.  Wrap tightly.  Freeze for at least three hours.

2.     Preheat oven to 350*F.  Place paper liners in a muffin pan. 

3.     Make the spice crumb topping.  Using a fork, combine the flour, brown sugar, spice, and melted butter in a small bowl. 

4.     Make the batter.

a.      In a bowl, with an electric mixer, whip together the butter and sugars until light and fluffy. Add the eggs, one at a time, beating until fully blended.  Beat in mashed sweet potatoes and vanilla.

b.      In a separate bowl, combine all dry ingredients – flour, baking powder, salt, cinnamon, nutmeg and mace. 

c.      Add the wet ingredients to the dry ingredients, and stir gently with a whisk just until completely combined.

5.     Cut the frozen spice cheese filling into 12 one-inch pieces.  Divide the batter evenly among the 12 muffin liners.  Press one piece of the spice cheese filling into the center of each muffin.  Sprinkle each muffin with the crumble topping and gently press the topping into the muffin batter.

6.     Bake the muffins for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Cool the muffins in the muffin pan for 5 minutes before removing them to a rack.  Cool completely.  Refrigerate leftovers … if there are any!