These sweet potato muffins are an easy-to-make treat that can be enjoyed as breakfast, a snack, or even a side dish at dinner! They are moist, flavorful, and packed full of delicious warming spices! Not to mention, these muffins can be frozen so that you always have them on hand whenever the craving strikes!
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Instructions
Prep the Whipped Sweet Potatoes
Preheat the oven to 350°F (175°C/Gas Mark 4). Lightly grease your muffin pan or use cupcake liners.
Place 2 medium sweet potatoes on a baking dish, then bake until the sweet potatoes until tender (about 35-45 minutes). Remove from the oven and allow to cool until you can easily handle the sweet potatoes.
Scrape the meat of the potatoes into a bowl and then whip using a hand mixer on low speed until nice and creamy. Set aside to cool.
Mix The Muffin Batter
In a large bowl or the bowl of your stand mixer, combine ½ cup butter, whipped sweet potatoes, 2 large eggs, 1 tablespoon heavy cream, and 2 teaspoon vanilla extract.
Add ¾ cup sugar, ½ cup light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Mix thoroughly.
Stir in 2 cups all-purpose flour until just combined (do not over-mix the batter). Fold in the optional chopped ½ cup pecans if desired. *The muffin batter will be thick!
Portion & Bake the Muffins
Use a scoop or ¼-cup measuring cup to portion the batter into the muffin pan.
Bake for 20-22 minutes at 350°F (175°C/Gas Mark 4), or until an inserted toothpick comes out clean from the center of your muffins. Remove from the oven and allow to cool in the pan for 5 minutes.
Transfer the muffins to a cooling rack to cool completely or serve warm.
Notes
Tips:
2 large sweet potatoes are equivalent to about 1½ cups of mashed sweet potatoes.
If you’re a cinnamon fan, up to 1 teaspoon of cinnamon works well in this recipe.
Do not fill the muffin tin all the way full, or it will overflow. Instead, only fill it ⅔ of the way full, or use a ¼-cup measuring cup to portion the batter.
If making mini muffins, start checking them for doneness after about 9-10 minutes.
Storage:
Store any leftover sweet potato muffins in an airtight container with paper towels on the bottom. They can be kept at room temperature for 3-4 days or up to a week in the fridge.
These muffins can also be frozen. I recommend wrapping them individually in plastic wrap and then placing all of them in a large storage bag or container. They can be frozen for up to 3 months.