Sweet Potato Muffins

Why You’ll Love This Recipe

These Sweet Potato Muffins are not only soft and flavorful but also an excellent source of vitamins and nutrients. The sweet potatoes add a natural sweetness, making them a healthier alternative to sugar-laden muffins. The addition of cinnamon and nutmeg gives the muffins a cozy, aromatic quality, making them perfect for any time of day. Plus, they are incredibly easy to prepare and can be enjoyed by everyone, including those who are looking for gluten-free options (with a simple swap). Whether you enjoy them fresh out of the oven or as a quick grab-and-go breakfast, these muffins are sure to become a favorite in your kitchen.

Ingredients

• 1 cup mashed sweet potatoes (cooked)

• 2 cups all-purpose flour (or gluten-free flour)

• 1/2 cup brown sugar (or coconut sugar)

• 1/2 cup milk (dairy or non-dairy)

• 1/4 cup butter (or coconut oil, melted)

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

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

3. In a separate bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, eggs, and vanilla extract. Mix until smooth.

4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.

5. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

• Servings: 12 muffins

• Prep time: 15 minutes

• Cook time: 20-25 minutes

• Total time: 40-45 minutes

Variations

• Gluten-Free: Use gluten-free flour in place of all-purpose flour to make this recipe gluten-free.

• Dairy-Free: Substitute non-dairy milk (such as almond or oat milk) and replace butter with coconut oil to make it dairy-free.

• Add-ins: For extra flavor, you can add 1/2 cup of chopped nuts (walnuts or pecans), raisins, or chocolate chips to the batter.

• Spiced Up: Increase the cinnamon or add other spices such as clove or cardamom for a more complex flavor profile.

• Sweeteners: Swap the brown sugar for maple syrup, honey, or coconut sugar for a healthier sweetener option.

Storage/Reheating

• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week.

• Freezing: You can freeze the muffins for up to 3 months. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer bag.

• Reheating: To reheat, simply microwave the muffins for 15-20 seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes.

FAQs

1. Can I use canned sweet potatoes for this recipe?

Yes, you can use canned mashed sweet potatoes. Just be sure to drain and mash them thoroughly before using them in the recipe.

2. Can I make these muffins vegan?

Yes, to make these muffins vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and use non-dairy milk and a plant-based fat like coconut oil.

3. How do I make sure the muffins are fluffy?

Make sure you don’t overmix the batter. Overmixing can make the muffins dense. Stir the wet ingredients into the dry ingredients until just combined.

4. Can I make these muffins ahead of time?

Yes, these muffins can be made ahead of time and stored for up to 3 days at room temperature or up to a week in the refrigerator.

5. What if I don’t have all the spices?

If you don’t have all the spices, you can omit them or substitute with a store-bought pumpkin pie spice blend, which contains cinnamon, nutmeg, and other warming spices.

6. Can I use sweet potato puree instead of mashed sweet potatoes?

Yes, sweet potato puree works perfectly in this recipe. If using canned sweet potato puree, ensure it’s unsweetened.

7. How can I make these muffins less sweet?

Reduce the amount of sugar in the recipe to your liking. You can also swap out the sugar for a natural sweetener like stevia or monk fruit.

8. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but the muffins may be denser. You may want to combine it with some all-purpose flour to balance the texture.

9. How do I prevent my muffins from sticking to the muffin tin?

Make sure to line the muffin tin with paper liners or lightly grease it with cooking spray or butter before adding the batter.

10. Can I add frosting to these muffins?

Absolutely! These muffins would be delicious with a cream cheese frosting or a simple glaze made from powdered sugar and milk.

Conclusion

Sweet Potato Muffins are a delightful and wholesome treat that combines the goodness of sweet potatoes with the warmth of spices. Whether you’re looking for a healthier breakfast option, a snack for the kids, or just a comforting baked good, these muffins are sure to hit the spot. With easy substitutions for dietary needs and endless possibilities for customization, this recipe is as versatile as it is tasty.