Description
These moist, fluffy, and perfectly spiced sweet potato muffins are a wholesome treat perfect for breakfast or a cozy afternoon snack. Featuring a delicious balance of savory-sweet flavor and warm autumnal spices, they come together quickly using pantry staples. This beginner-friendly recipe ensures a nutritious and comforting baked good that the whole family will love, making them a fantastic addition to your weekend brunch or a convenient grab-and-go meal for busy mornings.
Ingredients
1 ½ cups all-purpose flour
1 cup mashed cooked sweet potato
½ cup granulated sugar
½ cup brown sugar, packed
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners.
In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, and nutmeg until well combined.
In a separate medium bowl, mix the mashed sweet potato, oil, eggs, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry ingredients using a spatula until just combined, being careful not to overmix.
Divide the batter evenly into the muffin tin, filling each cup about three-quarters of the way full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Ensure sweet potato is well-mashed to avoid lumps. You can replace all-purpose flour with a 1:1 gluten-free baking blend if preferred.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg