Sweet Potato Muffins

If you’re looking for a cozy, nutritious, and delicious baked treat, these Sweet Potato Muffins check all the boxes. Soft, moist, and perfectly spiced, they’re made with wholesome ingredients and natural sweetness from roasted sweet potatoes and a touch of honey. Ideal for breakfast, snacks, or even dessert, these muffins are a family favorite you’ll want to make again and again.

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Why You’ll Love This Recipe
Naturally Sweet – Sweet potatoes add natural moisture and flavor without needing too much sugar.
Warmly Spiced – Cinnamon and nutmeg create a comforting, autumn-inspired flavor.
Nutritious & Delicious – Packed with fiber, vitamins, and energy-boosting carbs.
Perfect for Meal Prep – Bake a batch and enjoy them all week long.
Freezer-Friendly – Great to make ahead and thaw when you need a quick bite.

Ingredients You’ll Need

For the Muffins:
• 1 cup mashed sweet potato (from about 1 medium roasted sweet potato)
• 2 large eggs
• ½ cup vegetable oil or melted coconut oil
• ⅓ cup honey or maple syrup
• ¼ cup brown sugar, packed
• ¼ cup milk (dairy or plant-based)
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger (optional, for extra spice)

Optional Add-ins:
• ½ cup chopped pecans or walnuts
• ⅓ cup raisins or dried cranberries
• ½ cup mini chocolate chips

Topping (Optional):
• 2 tbsp rolled oats
• 1 tbsp brown sugar
• ¼ tsp cinnamon

Tools You’ll Need
• Muffin pan
• Paper liners or non-stick spray
• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Sweet Potato

1. Roast 1 medium sweet potato (prick with a fork and bake at 400°F for 45 minutes or until soft).
2. Let cool, then scoop out the flesh and mash until smooth. You’ll need 1 cup.

Step 2: Mix Wet Ingredients

1. In a large mixing bowl, whisk together the mashed sweet potato, eggs, oil, honey (or maple syrup), brown sugar, milk, and vanilla extract until smooth.

Step 3: Add the Dry Ingredients

1. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
3. If using, fold in nuts, dried fruit, or chocolate chips.

Step 4: Fill the Muffin Pan

1. Preheat the oven to 350°F (175°C).
2. Line a muffin pan with paper liners or spray with non-stick cooking spray.
3. Spoon batter into each muffin cup, filling about ¾ full.

Step 5: Add the Topping (Optional)

1. In a small bowl, mix oats, brown sugar, and cinnamon.
2. Sprinkle evenly over the muffin tops for added crunch and sweetness.

Step 6: Bake the Muffins

1. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
2. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Serve & Enjoy

1. Serve warm or at room temperature.
2. Pair with coffee, tea, or a cold glass of milk for a satisfying treat any time of day.

Tips for Perfect Sweet Potato Muffins
Use Roasted, Not Boiled Sweet Potato – Roasting concentrates flavor and prevents excess moisture.
Don’t Overmix – Stir just until combined for light, tender muffins.
Customize the Add-ins – Make each batch your own with your favorite extras.
Use Room Temperature Ingredients – This helps with even mixing and baking.
Test for Doneness – Muffins should spring back lightly when touched in the center.

Serving Suggestions
• Breakfast – Enjoy with scrambled eggs or a smoothie.
• Snack – Pack in lunchboxes or take on the go.
• Dessert – Warm with a little butter or a drizzle of honey.
• Holiday Brunch – Perfect addition to a fall or winter spread.

How to Store & Freeze

Storing:
Room Temperature: Keep muffins in an airtight container for up to 3 days.
Refrigerate: Store up to 5 days for maximum freshness.

Freezing:
• Cool muffins completely and place in a freezer-safe bag or container.
• Freeze for up to 2 months.
• Thaw at room temperature or reheat in the microwave for 20–30 seconds.

Reheating:
Microwave: 20–30 seconds for a warm, fresh-from-the-oven taste.
Oven: Warm at 300°F (150°C) for 5–10 minutes.

Frequently Asked Questions

1. Can I use canned sweet potato?
Yes, just make sure it’s plain mashed sweet potato, not sweet potato pie filling.

2. Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend for baking.

3. Can I use applesauce instead of oil?
Yes! Replace half or all of the oil with unsweetened applesauce for a lower-fat version.

4. Are these muffins toddler-friendly?
They sure are—just leave out the nuts and chocolate chips for little ones.

Final Thoughts
These Sweet Potato Muffins are a wholesome, heartwarming treat that’s perfect for any time of year. Whether you’re enjoying them on a crisp fall morning or packing them into a lunchbox for a mid-day snack, their naturally sweet, spiced flavor is always a welcome bite. They’re easy to make, full of good-for-you ingredients, and endlessly customizable.

Try them out and make them your own—then let us know how they turned out by leaving a comment or sharing a photo online!

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 190 | Protein: 4g | Carbohydrates: 26g | Fat: 8g | Fiber: 2g | Sodium: 180mg

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