Preheat oven to 350.

Line a muffin tin with 12 muffin cups.

Remove the sweet potato's skin and mash the flesh. Put into a medium bowl.

Mash the cream cheese wedges and add to the bowl. Pour the maple syrup and almond milk into the mix, and stir to combine well.

In a separate large bowl, combine the flours, 1/2 cup of the brown sugar, 1 TSP of cinnamon, salt, baking powder and baking soda. Fold the wet mixture into the dry mixture, and mix well.

In a small bowl, combine the chopped walnuts with the remaining cinnamon (1/2 TSP) and sugar (1 TBSP), then set aside.

Pour the batter evenly into muffin tins.

Bake for 10 minutes. Remove from oven and spoon the walnut mixture onto the tops of each muffin. Bake for about another 15 minutes, or until a toothpick can be stuck in a muffin and comes out clean.

Cool the muffins on a wire rack, then enjoy!