Made with sweet potato, pecans, maple syrup, and a cinnamon glaze—these cozy muffins are fall in a bite. Simple, sweet, unforgettable.
< 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!
It all started with a sweet potato. Not some epic farmstand find—just a slightly wrinkled one sitting in the back of my pantry giving me the side-eye. I’d bought it with good intentions, you know? One of those “I’ll make healthy lunches this week” lies. But then life happened, and there it sat.
Anyway, that October week was one of those “is it fall or winter” roller coasters, where you leave the house wearing a hoodie and come home needing a full coat and thermal socks. I was craving something warm, something sweet, but not overly sugary. Something homey. And then I remembered the sad little sweet potato and thought… “You’re getting muffin-ed today.”
I mashed it, tossed in some pecans I found in the freezer (don’t ask how long they were there), and added a generous glug of maple syrup—because why not? And that cinnamon glaze? Totally unplanned. But wow. Just wow. The kind of wow where you eat one muffin standing over the sink and immediately justify eating a second.
Why You’ll Love This Sweet Potato Pecan Muffins with Cinnamon Glaze Recipe?
These muffins are what I like to call “quiet luxury baked goods.” You don’t need a stand mixer or some fancy flour you’ve never heard of. Just real ingredients, warm flavors, and that magical glaze moment at the end. They’re cozy without being heavy, sweet without being cloying, and honestly? They smell like someone’s baking dreams coming true.
And you don’t have to be a “baker” to make them. Trust me—I’ve made these while distracted, in pajamas, while my kid spilled orange juice down the cabinet, and they still turned out good. That’s the kind of forgiving recipe I keep in my back pocket.
Ingredient Notes:
Let’s break it down like we’re chatting over coffee:
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Sweet potato: The unsung hero of baked goods. Moist, naturally sweet, and makes the batter velvety. Also? Orange food = instant fall vibes.
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Maple syrup: Not just for pancakes. It gives that deep, earthy sweetness you don’t get from sugar alone. I always use real maple syrup, but if you’re in a pinch, go with your heart.
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Pecans: Toasty, buttery, and slightly sweet. They’re not just filler—they’re the crunch you didn’t know you needed.
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Spices (cinnamon + nutmeg): It’s like putting on a soft sweater for your taste buds. That’s the best way I can explain it.
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Lemon juice: Sounds weird, right? But it lifts the flavor and balances all that sweet. You don’t taste “lemon,” you just taste better.
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That glaze: Three ingredients, one mission—to make you go “Yessss” when you bite in.
How To Make Sweet Potato Pecan Muffins with Cinnamon Glaze?
Step 1: Bake the Potato
Start here because it takes the longest. Poke that potato with a fork (great stress relief, honestly), toss it on a foil-lined rack in a 400°F oven, and forget it for about 75 minutes. You want it soft. Like, “collapse in your hand” soft.
Step 2: Get Your Muffin Tin Ready
Line those cups! Or grease them well. Your future self will thank you at cleanup time.
Step 3: Mix the Dry Stuff
Flour, soda, powder, spices, salt, and chopped pecans—whisk ‘em all in a bowl. It smells like cinnamon heaven already.
Step 4: Sweet Potato Party
Scoop out 1 cup of the cooked potato into a big bowl. Whisk in your melted butter and egg (you could use a fork if you don’t wanna dirty another whisk). Then stir in the maple syrup, milk, and lemon juice.
Step 5: Combine Gently
Dump the dry into the wet and mix just until moistened. This is the “don’t overthink it” part. Lumpy batter? Totally fine.
Step 6: Fill and Bake
Spoon the batter into your muffin cups about ¾ full. Bake at 400°F for 18–20 minutes. They’ll puff up and look gorgeously golden on top.
Step 7: Cool, Just a Bit
Let them chill in the pan for 10 minutes, then move to a rack. I know the wait is hard. Trust me, I’ve burned my tongue more than once jumping the gun.
Step 8: Drizzle Like You Mean It
Mix your powdered sugar, cinnamon, and milk. Go nuts drizzling it over the muffins. Use a spoon, use a fork, flick it Jackson Pollock-style. You do you.
Want To Save This Recipe?
Storage Options:
These muffins actually hold up pretty well. Leave them at room temp in a sealed container for about 3 days. If it’s hot or humid (looking at you, Florida), stash them in the fridge.
Want to freeze? Totally. Just don’t glaze them first. Wrap tightly, freeze, then glaze after you thaw and warm slightly. They’ll taste freshly baked—scout’s honor.
Variations and Substitutions:
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No pecans? Walnuts work. Or skip nuts entirely—add chocolate chips instead for a sweeter twist.
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Dairy-free? Use almond milk and plant-based butter. I’ve done it and couldn’t tell the difference.
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No maple syrup? Honey is a good stand-in. Brown sugar in a pinch, but the flavor will shift a bit.
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Want spice? A pinch of cloves or ginger adds more warmth. Or pumpkin pie spice if you’re out of everything else (we’ve all been there).
What to Serve with Sweet Potato Pecan Muffins with Cinnamon Glaze?
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Hot coffee: These muffins were made for sipping something warm while you stare wistfully out a window.
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Scrambled eggs and bacon: Sweet + savory breakfast goals.
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As dessert: Warm one up and top it with vanilla ice cream. Don’t knock it ‘til you try it.
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Afternoon snack: A muffin and a good book = therapy.
Frequently Asked Questions:
Can I use canned sweet potato instead of fresh?
Yeah, you can. I’ve done it on a “there’s no time to bake this potato” kind of morning. Just make sure it’s plain sweet potato, not the candied stuff.
Can I make these ahead of time?
Yup. Bake ‘em, glaze ‘em, store ‘em. They’re even better the next day, honestly. Something magical happens overnight.
Can I skip the glaze?
Technically yes, but emotionally? No. That glaze ties the whole thing together. Like the rug in The Big Lebowski.
Listen, if a cozy autumn morning could be baked into muffin form, this would be it. Sweet potato pecan muffins with cinnamon glaze aren’t just tasty—they’re comforting. They remind me of Sunday mornings, mismatched socks, and the smell of cinnamon floating through the house.
Make them. Eat one warm. Eat another one later when no one’s watching.
And hey—can’t wait to hear what you think.
< 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 Pecan Muffins with Cinnamon Glaze
Ingredients
For the Muffins
- 1 large sweet potato approximately 1 pound
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅔ cup chopped pecans
- 1 large egg lightly beaten and at room temperature
- 6 tablespoons unsalted butter melted and cooled
- ¾ cup pure maple syrup
- ½ cup whole milk
- 2 teaspoons lemon juice
For the Cinnamon Glaze
- 1 cup sifted confectioners’ sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
Instructions
Prepare the Oven and Bake the Sweet Potato
- Preheat the oven to 400°F (200°C) and position the rack in the center. Using a fork, pierce the sweet potato several times. Place a sheet of aluminum foil on the oven rack to catch any drips, then place the sweet potato directly on top of the foil. Bake for approximately 1 hour and 15 minutes, or until the potato is completely tender when pierced. Remove from the oven and allow it to cool on a wire rack for 10 minutes.
Prepare Muffin Pan
- While the sweet potato is baking, line a standard 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray. Set aside.
Combine Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt, nutmeg, and chopped pecans. Set this dry mixture aside.
Prepare Wet Ingredients
- Once the sweet potato is cool enough to handle, peel it and measure 1 cup of the flesh. Transfer it to a large mixing bowl. Whisk in the egg and melted butter until the mixture is smooth. Then incorporate the maple syrup, whole milk, and lemon juice, stirring until fully combined.
Combine Wet and Dry Mixtures
- Gently add the dry ingredients to the sweet potato mixture. Stir with a wooden spoon or silicone spatula until the dry ingredients are just moistened. Avoid over-mixing to ensure tender muffins.
Portion and Bake the Muffins
- Spoon the batter evenly into the prepared muffin cups, filling each approximately three-quarters full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
Cool the Muffins
- Transfer the muffin tin to a wire rack and allow the muffins to cool in the pan for 10 minutes. Then remove the muffins from the tin and let them cool directly on the wire rack for an additional 5 minutes.
Prepare the Cinnamon Glaze
- While the muffins are cooling, prepare the glaze by whisking together the sifted confectioners’ sugar, cinnamon, and milk in a small bowl until smooth and pourable.
Drizzle and Serve
- Once the muffins are slightly cooled but still warm, drizzle the glaze over the tops using a spoon or fork. Allow the glaze to set for several minutes before serving.
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!
2 Responses
If I want to bake it as a cake, do I use the same oven temp and how long do I bake it?
Hi Linda! Yes, you can absolutely bake this recipe as a cake. Keep the same oven temperature (400°F), but extend the baking time to about 28–35 minutes in a 9×9-inch pan (or 35–40 minutes in a 9×13 if you double the recipe). Just keep an eye on it and use the toothpick test—if it comes out clean from the center, it’s ready.