Print
Description
Sweet potato muffins are soft, moist, and lightly spiced. They make a delicious breakfast or snack.
Ingredients
- 1 cup mashed sweet potato
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, mix mashed sweet potato, sugars, oil, eggs, and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients until just mixed. Fold in pecans if using.
- Divide batter evenly into muffin cups.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Use leftover roasted sweet potato for best flavor.
- Store in an airtight container for up to 3 days.
- Freeze extras for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American