Maple Kissed Sweet Potato Muffins
Treat yourself to the cozy, autumn-inspired flavors of Maple Kissed Sweet Potato Muffins, a delightful blend of wholesome ingredients and warm spices. These tender muffins feature naturally sweet, mashed sweet potatoes, infused with the rich, caramel-like taste of pure maple syrup. Subtly spiced with cinnamon and nutmeg, and complemented by optional crunchy pecans or walnuts, each bite is a perfect balance of sweet and nutty. Made with pantry staples and ready in under an hour, this easy recipe is a comforting breakfast option, an afternoon snack, or a lovely addition to your holiday brunch table. Whether served warm from the oven or enjoyed later with a pat of butter, these moist and flavorful muffins are sure to become a family favorite. Perfect for fall baking, this recipe is a must-try for lovers of seasonal treats!
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Recipe Information
Ingredients
- 2 medium (about 1 1/2 cups mashed) Sweet potatoes
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted and slightly cooled)
- 0.75 cups Maple syrup
- 0.25 cups Brown sugar
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.25 cups Milk
- 0.5 cups Pecans or walnuts (optional, chopped)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
Pierce the sweet potatoes with a fork and microwave them for 7-8 minutes or until soft. Alternatively, you can roast them in the oven for 45 minutes at 400°F (204°C). Once cooked, peel and mash them to achieve about 1 1/2 cups of mashed sweet potato. Set aside to cool slightly.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the melted butter, maple syrup, brown sugar, and mashed sweet potato. Mix well until smooth.
Add the eggs, vanilla extract, and milk to the wet ingredients, beating lightly until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix as this can make the muffins dense.
If using pecans or walnuts, gently fold them into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 519.9 g | 189% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 227.6 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 469 mg | 36% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
