Sweet Potato Muffins Recipe

Sweet potato muffins in an orange cloth lined basket with flowers on the side.

5 from 1 vote

These muffins are moist and warmly spiced with a hint of cinnamon, nutmeg, and ginger. Made with roasted sweet potato puree they are a delightful blend of seasonal flavors.

Prep Time15

Cook Time25

Course: Breakfast

Cuisine: American

Keyword: muffins, sweet potato

Servings:

Calories: 258kcal

Author: Leigh Harris

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.

Notes

DO NOT OVERMIX! Mix the wet and dry ingredients until just combined. Overmixing can result in tough muffins.

For uniform muffin sizes, use an ice cream scoop to portion the batter into muffin cups. This ensures they bake evenly.

Storing - Place the muffins in an airtight container and store them at room temperature for up to 4 days. Or freeze for up to 2 months.

Nutrition