Sweet Potato Muffins
Say hello to your new favorite fall-inspired treat: Sweet Potato Muffins! These moist and tender muffins are a perfect balance of warm spices, subtle sweetness, and the wholesome richness of mashed sweet potatoes. Made with a blend of cinnamon and nutmeg, these muffins offer a cozy flavor profile, elevated by optional crunchy pecans or walnuts for added texture. With just 15 minutes of prep time, this easy recipe is ideal for breakfast, snack time, or even dessert. Serve them warm with a pat of butter, or enjoy on the go for a nourishing and flavorful indulgence. Each batch yields 12 bakery-style muffins, perfect for sharing or storing for later. Whether you’re embracing autumn flavors or looking for a year-round crowd-pleaser, these Sweet Potato Muffins are an irresistible choice! Keywords: Sweet Potato Muffins, fall recipes, easy muffin recipe, quick baking, spiced muffins, moist muffins.
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Recipe Information
Ingredients
- 1 cup Sweet potatoes (mashed)
- 1.75 cups All-purpose flour
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 large Egg
- 0.5 cup Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 0.5 cup Pecans or walnuts (optional, chopped)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a medium mixing bowl, combine the mashed sweet potatoes, egg, melted butter, vanilla extract, and milk. Stir until the wet ingredients are fully blended.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold everything together with a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins light and fluffy.
If using, fold in the chopped pecans or walnuts evenly into the batter.
Divide the batter evenly between the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 447.1 g | 163% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 239.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 470 mg | 36% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1466 mg | 31% | |
*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.
