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Moist Sweet Potato Muffins with Warm Spices

Four freshly baked, moist sweet potato muffins displayed prominently on a white plate.
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Bake these incredibly moist sweet potato muffins using simple ingredients. They are perfect for a cozy fall breakfast or a grab-and-go snack, featuring warm cinnamon and nutmeg flavors.

Ingredients

Scale
  • 1 cup sweet potato puree (from about 1 large baked sweet potato)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated 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 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup milk (dairy or plant-based)
  • Optional: 1/2 cup chocolate chips or chopped pecans

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the sweet potato puree, melted butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
  6. Gently fold in any optional additions like chocolate chips or pecans.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best moisture, use homemade sweet potato puree made from baked sweet potatoes rather than canned puree.
  • To achieve bakery style sweet potato muffins, you can add a simple streusel topping made from flour, brown sugar, butter, and pecans before baking.
  • These muffins freeze well. Cool them completely, then store them in an airtight container in the freezer for up to three months.

Nutrition

Find it online: https://delishcraze.com/sweet-potato-muffins-moist-easy-fall-recipe/