I prepared sweet potato muffins instead of sweet potato pie, which I don’t particularly like, and I was very happy with the outcome. cupcakes or muffins? Is it frosted or not? It doesn’t matter; these are truly excellent.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 muffins |
Ingredients
- non-stick cooking spray
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- 1 pinch freshly grated nutmeg
- 4 large eggs
- 1 ½ cups white sugar
- ½ cup light brown sugar
- 1 cup vegetable oil
- ¼ cup melted butter
- 2 cups mashed sweet potato (yams)
- 1 cup chopped pecans, plus more for topping
- 2 teaspoons demerara sugar for topping
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
- Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
- In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
- Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
- Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.
- If you don’t have leftover cooked sweet potatoes, you can microwave them for about 7 or 8 minutes. Then scrape the flesh into a bowl.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 228 mg |
| Sugars | 18 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I ended up making a cake. Muffin pans were packed. Turned out great. Didn’t add pecans, used walnuts and only on top with a sprinkle of brown sugar.
I was pleasantly surprised! I only had canned sweet potatoes so I drained and mashed them. I used one and a half cups of all purpose flour and one half cup of whole wheat. I pressed 3 Guittard super cookie chips, on the top of each muffin and I love the chocolate and pecan flavor boost. I used paper liners, it just makes everything easier. They were light, fluffy and moist and I wouldn’t hesitate to make again!
These are AMAZING! A big hit with the family. I followed recipe exactly as stated. Made 24 muffins and froze half of them so we don’t devour in one night. Soft, fluffy, like a warm cake-y pumpkin pie in the fall. Made as a side item for strawberry, peach, goat cheese salad. Definitely staying in my recipe rotation.
I added flax, poppy, and chia seeds, walnuts, and coconut. Heavy in fiber. I make this recipes very week. My husband loves this recipe.
Excellent! My niece made these and I had to get recipe. So good!
Great flavor but there is no need for the amount of sugar and fat. Iwill make these muffins again with the changes I made to make it healthier. I basically followed another reviewer’s suggestions. I added 1/4 c Bob’s Red Mill Flaxseed meal, substituted 1 cup whole wheat flour for 1 cup white flour, reduced the salt, reduced the white sugar to 1 cup and substituted 1/2 cup applesauce for 1/2 the oil. I also used only 1/2 cup pecans. My husband loved them and I’m sure they will disappear quickly at coffee hour after church.
This was a huge hit with my daughter. The first thing she said was this is definitely five stars. and asked for the recipe. I have to agree. They were delicious.
I simmered the yam in fresh squeezed orange juice (pulp and all). I added cloves, and vanilla. I think the muffins came out very good.
Definitely a very tasty muffin with an agreeably different texture.
Moist and delicious. I did swap the oil for applesauce but, I think it might have made it too sweet. I’ll try oil next time.
I followed the recipe, but I added blueberries instead of pecans. These muffins are so light, fluffy, and perfectly spiced. I highly recommend adding tart fruit (blueberries, cranberries, raspberries), the contrast to the sweet, spiced muffin makes it even more delicious.
One of the best recipes for homemade muffins I’ve ever tried. I’m a huge Chef John fan. Two thumbs up.
I made this recipe the day after Thanksgiving. It was an excellent use for my leftover sweet potato. The only changes I made was I used 1cup of coconut oil in place of vegetable oil, I cut the white sugar down to 1 cup, and I omitted the pecans. The muffins turned out moist and delicious. I highly recommend this recipe.
Kind of heavy and greasy. Won’t make again
They turned out perfect!! Delicious & moist!!
I used gluten free flour in this recipes, they turned out wonderful…
I think these are the BEST sweet potato muffins I’ve ever made!! I made regular sized and mini muffins! Family loves them. I did decrease the white sugar and added vanilla to mine.
To be clear, this is a cupcake, not a muffin. Dessert!
I used a 29 oz can of yams (drained and smashed) because that’s what I had. I only did 1 c of white sugar and 1/2 c brown sugar and thought it was sweet enough. I felt they were a little oily feeling so next time I will try with 1/2 c applesauce and 1/2 c veggie oil. I made these into mini muffins for my Little’s and they really enjoy them (bake 15-17 min). I’m going to freeze half of them (it made 62 mini’s) to enjoy later. Overall I thought it was a good recipe as is.
I made this as is minus the pecans because I didn’t have any. These were perfect. Make sure to spray the muffin cup liners. Forget the substitutions as you will not get the same results.
very good!!! even my vegie haters love them