Bite into these warm and fluffy Sweet Potato Muffins, made with real mashed sweet potatoes, cinnamon, and a hint of vanilla. A perfect breakfast treat or snack!
I still remember the chilly fall morning when I accidentally stumbled upon this Sweet Potato Muffins recipe. I had a couple of leftover sweet potatoes from last night’s dinner—because, let’s be real, I always make too many—and I just couldn’t toss them out. I was staring at them, wondering what on earth to do, when my inner baker whispered, “Muffins.”
Thirty minutes later, my kitchen smelled like a cinnamon-sweet heaven, and I had a tray of these golden beauties cooling on the counter (well, not for long—I ate one straight out of the tin and totally burned my mouth, but it was worth it).
These muffins? Total game-changers. Soft, a little sweet, and perfect for lazy mornings or quick snacks. And now? They’re a family favorite. My little nephew even calls them “potato cupcakes,” which is both adorable and… oddly accurate.
Why You’ll Love This Sweet Potato Muffins Recipe?
- Super Moist & Fluffy: Sweet potatoes do all the heavy lifting here.
- Warm, Cozy Flavors: Cinnamon, vanilla, and sweet potato? Yes, please.
- Sneaky Healthy: They’re packed with fiber, vitamins, and all the good stuff.
- Easy-Peasy: No fancy equipment, no complicated steps—just pure muffin magic.
- Great for Meal Prep: Bake a batch, freeze half, and you’ve got breakfast for days.
Ingredient Notes:
Mashed Sweet Potatoes (3 cups)
Roasting sweet potatoes brings out their natural sweetness and makes these muffins super moist. Got canned puree? That works too, but roasted sweet potatoes have that flavor.
All-Purpose Flour (2 cups)
The classic base. Want to get fancy? Swap half with whole wheat flour for extra nuttiness.
Cinnamon, Baking Soda, Baking Powder & Salt
The essentials. Cinnamon adds warmth, baking soda and powder help with the rise, and salt? It’s the secret to making everything taste better.
Granulated Sugar (1 cup)
Sweetens things up without overpowering the natural sweet potato flavor.
Eggs (3 large)
They hold it all together and give the muffins structure. Pro tip? Room temp eggs blend in smoother.
Vegetable Oil (3/4 cup)
Keeps these muffins moist and tender. Coconut oil works too if you’re feeling fancy.
Vanilla Extract (1 tsp)
A splash of vanilla brings out all those warm flavors.
Flaxseed Meal (Optional, 1/2 cup)
Adds a bit of nuttiness and fiber. Not essential, but it’s a nice touch.
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How To Make Sweet Potato Muffins?
Step 1. Roast Your Sweet Potatoes
Pierce your sweet potatoes with a fork, wrap them in foil, and bake at 400°F for about 45 minutes. You want them fork-tender and caramelized. Let them cool, peel off the skins, and mash them up until smooth.
Short on time? Canned sweet potato puree will do in a pinch, but roasted is where the flavor magic happens.
Step 2. Mix the Dry Ingredients
In a large bowl, whisk together your flour, cinnamon, baking soda, baking powder, and salt. This makes sure everything’s evenly mixed—nobody wants a random clump of baking soda.
Step 3. Whisk the Wet Stuff
In another bowl, combine the sugar, oil, eggs, and vanilla. Once it’s smooth and glossy, fold in that beautiful mashed sweet potato.
Step 4. Combine Wet & Dry
Pour the wet ingredients into the dry and stir gently until just combined. It’s okay if it looks a little lumpy—overmixing is the enemy of fluffy muffins.
Step 5. Fill & Bake
Preheat your oven to 325°F (163°C). Line a muffin tin with liners or grease it up. Fill each cup about 2/3 full. Want a little extra crunch? Sprinkle flaxseed or chopped nuts on top.
Bake for 30 minutes, or until a toothpick comes out clean.
Step 6. Cool (or Don’t) & Enjoy
Let them cool for about 5 minutes before diving in… or don’t. I won’t judge. There’s something magical about a warm muffin straight from the oven, especially with a smear of butter.
Storage Options:
- Room Temp: Keep in an airtight container for up to 3 days.
- Fridge: Extend their life to a week if you refrigerate them.
- Freezer: These freeze like champs. Wrap individually, toss them in a freezer bag, and they’ll last up to 3 months. To reheat? Just microwave for about 30 seconds.
Variations and Substitutions:
- Add Chocolate Chips: Because, duh.
- Go Nutty: Stir in chopped pecans or walnuts for crunch.
- Make Them Healthier: Sub half the flour for whole wheat and cut back the sugar.
- Spice It Up: Add nutmeg, ginger, or pumpkin pie spice for a fall twist.
- Top It Off: A streusel topping of brown sugar, oats, and butter makes these bakery-level.
What to Serve with Sweet Potato Muffins?
- Hot Coffee or Chai: The perfect cozy combo.
- Maple Butter: Sweet, salty, and sooo good.
- Greek Yogurt: For a protein-packed breakfast.
- Soup or Salad: Yep, these muffins make a great side too.
Frequently Asked Questions:
Can I use canned sweet potato puree?
Totally. Just make sure it’s 100% sweet potato, not sweetened pie filling.
Can I make them gluten-free?
Absolutely. Swap the flour for a 1:1 gluten-free blend.
How do I know when they’re done?
The toothpick test never fails—poke the center, and if it comes out clean, you’re golden.
These Sweet Potato Muffins are the perfect balance of cozy and delicious. Whether you’re baking for brunch, a weekday snack, or just because you’re craving something warm and fluffy, these muffins have your back.
Try them out and let me know—did you stick to the recipe or put your own twist on it? Drop a comment below—I’d love to hear!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Potato Muffins
Ingredients
- 3 c. mashed sweet potato
- 2 c. all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1 c. granulated sugar
- 3/4 c. vegetable oil
- 3 large eggs
- 1 tsp. vanilla extract
- 1/2 c. ground flaxseed meal optional
Instructions
To prepare potatoes:
- Use a fork to pierce the potatoes and place them on a baking sheet lined with foil.
- Bake them at 400 degrees, for around 45 minutes. Until they become soft when poked with a fork.
- Take them out of the oven. Let them cool down. Once cooled peel off the skin and mash the potato until it becomes smooth. Measure out 3 cups of potato.
To make the muffins:
- In a bowl combine flour, cinnamon, baking soda, baking powder and salt.
- In another bowl whisk together sugar, vegetable oil, eggs and vanilla extract.
- Stir the wet ingredients into the dry ingredients until they are well combined. Then gently fold in the mashed potato.
- Preheat your oven to 325 degrees F (163°C).
- Pour the muffin batter into muffin tins or cups filling each two-thirds full.
- If you prefer using flaxseed meal as a topping sprinkle it on top of the muffins.
- Bake in the preheated oven, for 30 minutes. Until a toothpick inserted into the center comes out clean.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
