Sweet potato muffins turn leftover roasted sweet potato or canned puree into a soft, gently spiced batch that works for breakfast or after-school snacks. They taste like fall without tasting like dessert overload.
Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.
Yield: 12 muffins · Time: 15 min · 18-22 min bake
Ingredients
Batter
- 1 cup (240 g) mashed cooked sweet potato
- ⅓ cup (80 ml) oil
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) sugar
- 2 eggs
- 1 tsp vanilla
- 1¾ cups (210 g) flour
- 1 tsp baking soda
- 1½ tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- Optional ½ cup pecans
Steps
- Heat the oven to 350°F. Prep a muffin tin.
- Whisk mashed sweet potato with oil, eggs, brown sugar, and milk. Stir in flour, baking powder, spices, and salt just until moistened.
- Fill cups two-thirds full. Sprinkle a little cinnamon sugar or oats on top if you want crunch.
- Bake 18 to 22 minutes until a toothpick comes out clean. Cool before storing.
Use-what-you-have swaps
- Canned sweet potato puree OK (not pie filling)
Serve / store
Room temp 2 days or fridge 4. Freeze extras. Warm with a pat of butter. If you are packing this for a party or school event, transport in a lidded container and add final toppings on site when you can. Note major allergens on a piece of tape on the lid when you are feeding a group.
Canned sweet potato puree works when leftovers are gone. Drain any watery liquid before measuring. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.
Photo/Image credit: Pexels via Pexels (Sweet potato muffins) (Pexels License (free to use))
Photo: Beautifully Chaotic Life (original illustrative image). Beautifully Chaotic Life created this image for the post.
