Ingredients
1 C all-purpose flour
1 C whole wheat flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 can (16 oz.) yams (sweet potato), drained
2/3 C Pioneer® Golden Light Brown Sugar
2 eggs
1 C orange juice
1 carrot, shredded
1 tsp. vanilla

Directions
Preheat oven to 400 degrees F. Lightly grease muffin tins or add paper cupcake holders.

In a medium bowl, combine all-purpose flour, wheat flour, baking powder, baking soda, cinnamon, nutmeg and allspice; set aside. In a large bowl, mash sweet potatoes. Add brown sugar, eggs, orange juice, carrots and vanilla; stir together. Add dry ingredients to liquid ingredients and mix well.

Fill muffin tins 3/4 full. Bake 15 - 20 minutes, or until tops are brown. Let stand to cool then remove from tins.