Sweet potato muffins are perfect muffins for fall. Slightly sweet muffins made with mashed sweet potatoes then topped with a pecan streusel topping.
Indulge in a delightful twist on the classic muffin with these deliciously sweet potato muffins. Looking for the perfect fall recipe to serve then you are in the right place.
Made with real, mashed sweet potatoes, these muffins offer a unique combination of sweet and savory notes. Each bite is moist and tender, with a hint of cinnamon and a touch of brown sugar from the pecan topping.
Whether you enjoy these muffins for breakfast or as an afternoon snack, they are sure to leave you feeling satisfied. So, let’s get started and you’ll have these sweet potato muffins on the table in no time.
How To Make Sweet Potato Muffins
Ingredients needed
- Sweet potatoes
- All-purpose flour
- Egg
- Vegetable oil
- Granulated sugar
- Light brown sugar
- Cinnamon
- Baking soda & baking powder
- Pecans
- Butter
Quick tips before starting the recipe
These sweet potato muffins are super easy. The only two tips I have are to not fill the muffins cups to the top, this will give them room to rise. And second, do not overdo the pecan streusel topping. The muffins need just enough, you do not want to load the top of them with it.
Making the sweet potato muffins
- First, peel, chop and boil the sweet potatoes until they are soft. Be sure to measure them after you they have been cooked, not before. You’re baking so the measurements are important.
- Once they are soft, mash them up and allow them to cool.
- Now, for the wet ingredients combine the eggs, water, vegetable oil, granulated sugar and the mashed sweet potatoes together. Blend until everything is combined and smooth.
- Next, in a separate bowl add in the flour, cinnamon, baking soda, baking powder, salt.
- Preheat the oven to 350F.
- Make the pecan topping by mixing all the ingredients together. After you’ve done that, combine the wet and dry ingredients until everything is mixed well, but do not over-mix.
- Place the muffin cups in the muffin pan. Fill the cups slightly under 3/4 of the way. Then sprinkle some of the pecan topping over each muffin.
- Place in preheated oven for 20 minutes. When done, if you press them they bounce back or a toothpick will come out clean.
- Allow them to cool 5 minutes before removing them from the muffin pan. Place on a cooling rack and allow them to cool fully. That should take no more than 20 minutes. Lastly, enjoy!
Try these other sweet potato recipes
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Sweet Potato Muffins
Equipment
- muffin pan for 12 muffins
- muffin liners
Ingredients
Wet ingredients
- 1 cup sweet potatoes, mashed
- 1 cup granulated sugar
- 2 large egg
- 1/2 cup vegetable oil
- 1/3 cup water
Dry ingredients
- 1.75 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Pecan streusel topping
- 1/2 cup pecans, chopped
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoon butter, melted
Instructions
- First, peel, chop and boil the sweet potatoes until they are soft. Be sure to measure them after you they have been cooked, not before. You're baking so the measurements are important.
- Once they are soft, mash them up and allow them to cool.
- Now, for the wet ingredients combine the eggs, water, vegetable oil, granulated sugar and the mashed sweet potatoes together. Blend until everything is combined and smooth.
- Next, in a separate bowl add in the flour, cinnamon, baking soda, baking powder, salt.
- Preheat the oven to 350℉.
- Make the pecan topping by mixing all the ingredients together. After you've done that, combine the wet and dry ingredients until everything is mixed well, but do not over-mix.
- Place the muffin cups in the muffin pan. Fill the cups slightly under 3/4 of the way. Then sprinkle some of the pecan topping over each muffin.
- Place in preheated oven for 20 minutes. When done, if you press them they bounce back or a toothpick will come out clean.
- Allow them to cool 5 minutes before removing them from the muffin pan. Place on a cooling rack and allow them to cool fully. That should take no more than 20 minutes. Lastly, enjoy!
Flavorful and moist muffins. Perfect texture. Sadly there is mention of (and of course, common sense would lead you to know that ingredient was missing) the need to add sugar to the mixture. Sadly, there was no amount anywhere in the ingredient list. So I just kind of had to guess. Fortunately I the guess.was right.
My apologies, I am glad you caught that. It’s been fixed