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sweet potato gingerbread muffins in wilton muffin tin

Sweet Potato Gingerbread Muffins

Classic jumbo muffins with nostalgic gingerbread flavors and roasted sweet potato, studded with pecan bits

Course Breakfast, Dessert
Cuisine American
Keyword gingerbread recipe, how to make gingerbread, how to make muffins, jumbo muffins, roasted sweet potato
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 6 muffins
Author Jazzmine from Dash of Jazz

Ingredients

  • 1 large sweet potato
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • ⅓ cup molasses
  • ½ cup unsalted butter melted
  • ⅓ cup milk I used unsweetened almond
  • 1 teaspoon vanilla extract
  • 2 ¼ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground clove
  • ½ teaspoon sea salt
  • 1 tablespoon chopped pecans also known as "cookie pieces"

Instructions

  1. Preheat oven to 400 degrees. Pierce sweet potato a few times with a fork and place on oven rack. Roast for about 40 minutes or until tender. Allow to cool to the touch then peel.

  2. Mix together sweet potato, sugar, molasses, melted butter, vanilla extract, and milk. Small chunks of sweet potato will remain and that's ok.

  3. In another bowl, whisk together flour, baking powder and soda, cinnamon, ginger, nutmeg, clove, and sea salt. Add to wet mixture and mix until just incorporated and no dry pockets remain.

  4. Add batter to a 6-count lined or greased muffin tin. Divide batter evenly between each cavity. Sprinkle chopped pecans over top of each muffin then lightly press them into the batter.

  5. Bake for 10 minutes then lower oven temperature to 375 degrees and bake an additional 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Recipe Notes

  • If using a stand mixer or food processor, be sure not to over-mix batter. Mix or process dry mixture into wet until just incorporated then stir by hand to check for dry pockets.
  • ½ tablespoon of Allspice can be added to this recipe for more authentic gingerbread flavor.