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sweet potato gingerbread muffins in wilton muffin tin

Sweet Potato Gingerbread Muffins

Course: Breakfast, Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Servings: 6 muffins
Calories: 501kcal
Classic jumbo muffins with nostalgic gingerbread flavors and roasted sweet potato, studded with pecan bits
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Ingredients

  • 1 sweet potato about 6 to 8 ounces
  • cup brown sugar
  • cup granulated sugar
  • cup molasses
  • ½ cup unsalted butter melted
  • cup milk room temperature
  • 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

  • Spray a six-count muffin pan with nonstick oil and set aside. 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.
  • Using a stand mixer or hand beater, mix together cooled sweet potato, sugar, molasses, melted butter, vanilla extract, and milk. Small chunks of sweet potato will remain.
  • In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, clove, and sea salt. Add to wet mixture and mix until just incorporated and no dry pockets remain.
  • Divide batter evenly between each well of prepared muffin pan. Sprinkle chopped pecans over top of each muffin then lightly press them into the batter.
  • Transfer pan to oven to 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. Serve warm.

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.

Nutrition

Calories: 501kcal | Carbohydrates: 82g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 373mg | Potassium: 487mg | Fiber: 3g | Sugar: 39g | Vitamin A: 5819IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 4mg