Combine softened cream cheese, cinnamon and 1.5 tablespoons of the maple syrup for the icing. Stir until smooth and set aside.
Preheat oven to 180C. Line a muffin tray with 12 paper liners.
Steam sweet potato until very soft. Drain, cool slightly and mash well with a fork.
Whisk remaining maple syrup, coconut oil and milk into mashed sweet potato until smooth. Whisk in eggs. Add flour and baking powder and fold to just combine.
Divide batter into lined muffin tins, bake for 18-22 minutes until a toothpick inserted into the centre comes out clean.
Turn out and cool completely on a wire rack, when cool spread each muffin with 1 tablespoon of the pre-prepared cream cheese frosting.
One muffin with cream cheese frosting is one serve. Store leftover cream cheese mix and muffins in airtight containers in the fridge for 3-4 days or freeze muffins individually to defrost and reheat as required.
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