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Super Moist & Fluffy Sweet Potato Muffins with Fall Spice Blend

Three freshly baked sweet potato muffins with a rich orange color cooling on a wire rack.
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Make these incredibly moist and fluffy sweet potato muffins using simple ingredients. This easy muffin recipe is perfect for a cozy fall breakfast or a grab and go snack.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 large sweet potato, baked or steamed)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup milk (dairy or plant-based)
  • Optional: 1/2 cup chocolate chips or chopped pecans

Instructions

  1. Prepare the sweet potato: Bake or steam one large sweet potato until very soft. Scoop out the flesh and mash until smooth. Measure out 1 cup. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Combine wet ingredients: In a large bowl, whisk together the mashed sweet potato, melted butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Mix dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
  4. Combine batters: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Gently fold in any optional chocolate chips or pecans if you are using them.
  5. Add liquid: Pour in the milk and mix briefly until the batter is uniform. The batter will be thick.
  6. Fill tins: Distribute the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Let the sweet potato muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best moisture, ensure your mashed sweet potato is smooth and not watery. If using leftover baked sweet potato, let it cool before mashing.
  • You can substitute the brown sugar with coconut sugar for a slightly different flavor profile, keeping the texture similar.
  • If you want a crunchy topping, mix 2 tablespoons of melted butter, 1/4 cup flour, 1/4 cup brown sugar, and 1/4 cup chopped pecans. Sprinkle this streusel over the batter before baking.

Nutrition

Find it online: https://mdlatdmm.com/sweet-potato-muffins-recipe-moist-fluffy/