Sweet Potato Ginger Muffins

I've tinkered with a few muffin recipes the past couple of weeks, and this one turned out a lot better than I thought it would be.  It originally called for pumpkin but, not being in a pumpkin mood, I swapped fresh sweet potato for it, with melt-in-your-mouth results.  The slight gingerbread taste is tantalizing. Enjoy!

Sweet Potato Ginger Muffins
2 1/4 c. any Gluten-free all-purpose flour blend
1/2 tsp. salt
1/2 tsp. xanthan gum
1/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
slightly rounded 1/4 tsp. ginger
1 c. packed dark brown sugar
1 c. mashed sweet potato, yam or pumpkin
1/2 c. (1 stick) butter, melted and cooled
1/4 c. buttermilk
2 eggs
3 Tbsp. molasses
1 tsp. vanilla

1. Preheat oven to 400 degrees F. Prepare regular muffin pans with spray or muffin cups.
2. Combine dry ingredients in medium bowl.
3. Whisk brown sugar, sweet potato, butter, buttermilk, eggs, molasses and vanilla in large bowl. Add flour mixture in two additions, stirring until well blended after each addition.  Divide batter evenly among prepared muffin cups.
4. Bake 18 to 22 minutes or until toothpick inserted into centers comes out clean.  Cool in pan 5 minutes. Remove to wire racks to cool.

Yield: I've found it makes 16-20 muffins