Sweet Potato Muffins
These Sweet Potato Muffins are moist, tender, and the perfect way to savor the warmth of cinnamon, ginger, and nutmeg. Made with fresh sweet potatoes that have been roasted and pureed.
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Why You’ll Love These
This sweet potato muffins recipe is based on our popular Jumbo Pumpkin Muffins recipe.
- Moist, Tender, and Flavorful – These homemade sweet potato muffins are incredibly moist and tender. The combination of sweet potatoes, cinnamon, ginger, and nutmeg creates a symphony of flavors that’s hard to resist.
- Easy Preparation – They are so easy to make you won’t even need an electric mixer!
- Leftover Sweet Potatoes – This muffin recipe is a great way to use leftover sweet potatoes!
- Versatile – Serve them for breakfast, as a snack, or even as a dessert – these muffins are perfect for any time of day.
- Crowd Pleaser – These muffins are sure to please everyone!
Some of our other favorite breakfast recipes to make are Puff Pastry Morning Buns, Ham and Cheese Strata, Boiled Apple Cider Donuts, and Bacon French Toast Bake.
Key Ingredients
Please see the recipe card below for a full list of ingredients and instructions.
- Dry ingredients – All-purpose flour, baking powder, baking soda, and kosher salt. The flour serves as the base of the muffins. The baking powder and baking soda create lift, making them light and fluffy.
- Roasted Sweet Potato Puree – Sweet potato puree adds natural sweetness, moisture, and an earthy flavor to the muffins. It also gives them a beautiful orange hue.
- Eggs and Vegetable Oil – Eggs act as a binder and provide structure. The oil provides moisture making them tender and preventing them from drying out.
- Ground Cinnamon, Ginger, and Nutmeg – Cinnamon adds sweetness, nutmeg contributes a hint of earthiness, and ginger brings a subtle zing.
- Granulated Sugar and Dark Brown Sugar– Granulated sugar adds sweetness while dark brown sugar brings a rich, molasses-like flavor and moisture. Together, they create a balanced sweetness profile that complements the sweet potatoes and spices.
How to Roast Sweet Potatoes
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Prick the potatoes in several places with the tip of a paring knife or the tines of a fork.
Bake the sweet potatoes for 50-60 minutes or until a knife inserts easily into the center. Remove and let cool just long enough to be easy to handle.
How to Make Sweet Potato Puree
Once the potatoes are cool enough to handle peel the skin off and place the flesh in the bowl of a food processor. Process until the sweet potatoes are smooth and creamy, scraping down the sides of the bowl as needed.
You can also mash the sweet potatoes with a potato masher.
How to Make Sweet Potato Muffins
Enjoy these moist, fluffy muffins warm or room temperature.
Tips
- Roast and puree fresh sweet potatoes for the best flavor and texture.
- Measure the flour properly. Aearate, spoon, and swoop level.
- Use room temperature ingredients. The eggs and mashed sweet potatoes will blend better when at room temperature.
- DO NOT OVERMIX! Mix the wet and dry ingredients until just combined. Overmixing can result in tough muffins. It’s okay if there are a few lumps.
- For uniform muffin sizes, use an ice cream scoop to portion the batter into muffin cups. This ensures they bake evenly.
- Feel free to reduce the white sugar to your desired sweetness.
Variations
- These can also be made in a jumbo muffin pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Try adding in some chocolate chips, chopped nuts, or dried cranberries.
- You can also make a brown sugar and cinnamon streusel topping. In a small bowl combine 1/2 cup dark brown sugar and 1/4 teaspoon of cinnamon. Top each muffin with a spoonful of the crumble. You can also add some chopped pecans for a pecan streusel.
- Add a little vanilla extract if you like. I find that these muffins don’t need it at all.
- You can use pumpkin pie spice in this recipe if you prefer. Use 2 1/2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, and ginger.
- Feel free to experiment with the spice quantities to adjust the flavor to your liking. Some prefer a more intense spice flavor, while others prefer it milder.
FAQs
No, yams and sweet potatoes are not the same. Sweet potatoes have smooth, reddish skin, softer flesh, and a sweet flavor. Yams have white flesh and dark brown skin that appears to look like bark, and the flesh is drier and starchy like a regular potato.
I highly recommend using roasted sweet potatoes for the best flavor! But in a pinch, if you choose you can use canned.
Cool completely, place them in an airtight container, and store them at room temperature for up to 4 days.
I recommend flash freezing them on a baking sheet, then place them in a freezer safe container or bag and freeze for up to 2 months for the best quality.
More Delicious Muffin Recipes
Sweet Potato Muffins Recipe
Ingredients
- 1 3/4 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg fresh grated is best
- 1/4 tsp Ground ginger
- 1/2 tsp Kosher salt
- 2 cups Sweet potato puree room temperature (mashed sweet potatoes)
- 2 large Eggs room temperature
- 1/3 cup Vegetable oil or canola oil
- 3/4 cup Granulated sugar
- 1/2 cup Dark brown sugar
Instructions
- Preheat oven to 350 degrees F. Prepare a muffin tin by spraying the muffin cups with a baking spray that contains flour or use paper liners.
- In a medium size bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.1 3/4 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 2 tsp Ground cinnamon, 1/2 tsp Ground nutmeg, 1/4 tsp Ground ginger, 1/2 tsp Kosher salt
- In a large bowl whisk together the eggs, oil, sweet potato puree, and sugars until smooth and combined well. Fold in the flour mixture just until combined.2 cups Sweet potato puree, 2 large Eggs, 1/3 cup Vegetable oil, 3/4 cup Granulated sugar, 1/2 cup Dark brown sugar
- Divide the muffin batter among the cups evenly. They should each be about 3/4 full. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the muffin pan for 5 minutes, then transfer the muffins from the pan to a wire rack to cool to warm or completely.