Pineapple Sweet Potato Muffins Louisiana
Transport your taste buds to the heart of the South with these irresistible Pineapple Sweet Potato Muffins Louisiana! Packed with the natural sweetness of mashed sweet potatoes and crushed pineapple, these muffins strike the perfect balance between wholesome and indulgent. Infused with warm spices like cinnamon and nutmeg, and optionally studded with crunchy pecans or walnuts, each bite offers a deliciously moist and fragrant experience. Ideal for breakfast, snack time, or even dessert, these muffins combine rich Southern roots with a tropical twist. With a quick prep time of just 20 minutes and no-fuss baking, this recipe is a must-try for anyone seeking a unique and flavorful treat. Perfect for family gatherings, potlucks, or an everyday pick-me-up, these Pineapple Sweet Potato Muffins are sure to become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium (about 1 cup mashed) sweet potatoes
- 1 cup (drained) crushed pineapple
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup (packed) light brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 large eggs
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup (chopped) pecans or walnuts (optional)
- (for greasing the muffin tin) unsalted butter or nonstick spray
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin with unsalted butter or nonstick spray, or line with paper muffin liners.
Pierce the sweet potatoes with a fork and bake or microwave them until soft and fully cooked. Remove the skins and mash the sweet potato flesh until smooth (you'll need about 1 cup). Let cool.
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a separate bowl, combine the wet ingredients: mashed sweet potato, drained crushed pineapple, eggs, vegetable oil, and vanilla extract. Mix until smooth and well blended.
Gradually add the wet ingredients to the bowl with the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the muffins dense.
If desired, fold in the chopped pecans or walnuts for added texture and flavor.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these Pineapple Sweet Potato Muffins Louisiana as a delightful breakfast, snack, or dessert!
Nutrition Facts
Calories |
3687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 518.3 g | 188% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 256.0 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 343 mg | 26% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1009 mg | 21% | |
*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.
