Spiced Sweet Potato Muffins

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 5

Cook Time: 1 35

Total Time: 1 40

Servings: servings

Calories: 242kcal

Author: Jazzmine Woodard

Homemade jumbo muffins filled with rich roasted sweet potato, warming spices, and crunchy pecan pieces

Print Recipe

Equipment

1 mix and mash spatula or kitchen spoon
1 mixing bowl
1 whisk
1 stand mixer or hand mixer
1 silicone spatula
1 six count muffin pan or 12 count cupcake pan
paper cupcake liners optional

Ingredients

½ pound sweet potato or one cup sweet potato puree
½ cup unsalted butter melted
⅓ cup brown sugar
⅓ cup granulated sugar
⅓ cup molasses
⅓ cup milk room temperature
1 teaspoon vanilla extract
2 ¼ cups flour
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon sea salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground clove
1 tablespoon chopped pecans also known as "cookie pieces"

Instructions

Spray the wells of muffin pan with nonstick oil or line with paper cupcake liners and set aside. Preheat oven to 400 degrees.
Pierce sweet potato a few times with a fork or knife and place on oven rack with sheet pan or sheet of foil underneath. Roast for 40 minutes or until tender.
½ pound sweet potato
Allow to cool to the touch (about 10 minutes) then peel. Press and mash sweet potato to desired smoothness and consistency.
Using stand mixer or hand mixer, blend the mashed sweet potato, butter, brown sugar, granulated sugar, molasses, milk, and vanilla extract until combined.
½ cup unsalted butter, ⅓ cup brown sugar, ⅓ cup granulated sugar, ⅓ cup molasses, ⅓ cup milk, 1 teaspoon vanilla extract
In another bowl, whisk together flour, cinnamon, ginger, nutmeg, sea salt, baking powder, baking soda, and clove. Add to wet mixture and mix until just incorporated and no dry pockets remain.
2 ¼ cups flour, 1 teaspoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg, ½ teaspoon sea salt, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon ground clove
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.
1 tablespoon chopped pecans
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

*Note that the serving size aligned with the nutrition information at the bottom of this recipe card is for half a muffin.

Preparation

Add up to ½ tablespoon of allspice for more authentic gingerbread flavor.

These muffins get better with time and can be made about three days ahead of time.

Starting the bake with the oven at a higher heat activates the rising agents quickly, which helps yield fluffy bakery style muffin tops.

Variations

Bake these muffins in a six-count muffin pan for jumbo size or a 12-count cupcake pan at standard size or make about 24 sweet potato mini muffins in a mini muffin pan.

You can use one cup of homemade sweet potato puree or the equivalent weight of canned yams in this recipe in place of one fresh sweet potato. With canned sweet potatoes, be sure to drain them and adjust the brown sugar and granulated sugar in the recipe down to about ¼ cup.

Storage

Storing homemade muffins at room temperature in an airtight container is your best bet to keep them fresh, moist, and soft. Muffins will keep up to four days this way then can be stored in the refrigerator for another three days.

To freeze, wrap each muffin in a couple of layers of aluminum foil then place into an airtight container or freezer bag before putting into the freezer. They'll keep for up to three months once frozen.

Nutrition