Sweet Potato Cinnamon Muffins

Sweet Potato Cinnamon Muffins

Moist muffins spiced with cinnamon and built on mashed roasted sweet potato.

Total 40 min Makes 12 muffins Calories 215/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Eggs, Wheat, Dairy, Tree nuts

These tender muffins get their deep color and natural sweetness from mashed sweet potato, warmed through with cinnamon, nutmeg, and a touch of brown sugar. A streusel-free, everyday bake that works for breakfast, lunchboxes, or an afternoon snack with coffee.

Ingredients

  • 1 1/2 cups mashed cooked sweet potato, cooled
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, optional

Method

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or grease the cups.

  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

  3. In a separate bowl, whisk the mashed sweet potato, brown sugar, granulated sugar, vegetable oil, eggs, milk, and vanilla until smooth.

  4. Pour the wet mixture into the dry ingredients and fold just until combined, no visible streaks of flour remain. Fold in the pecans if using.

  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  6. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes.

  7. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Rate this recipe

★ 4.6 (1)

Sweet Potato Cinnamon Muffins

These tender muffins get their deep color and natural sweetness from mashed sweet potato, warmed through with cinnamon, nutmeg, and a touch of brown sugar. A streusel-free, everyday bake that works for breakfast, lunchboxes, or an afternoon snack with coffee.

40 min 12 muffins 215 cal

Ingredients

  • 1 1/2 cups mashed cooked sweet potato, cooled
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, optional

Method

  1. 1

    Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or grease the cups.

  2. 2

    In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

  3. 3

    In a separate bowl, whisk the mashed sweet potato, brown sugar, granulated sugar, vegetable oil, eggs, milk, and vanilla until smooth.

  4. 4

    Pour the wet mixture into the dry ingredients and fold just until combined, no visible streaks of flour remain. Fold in the pecans if using.

  5. 5

    Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  6. 6

    Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes.

  7. 7

    Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.