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Cinnamon Sweet Potato Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 63 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Enjoy a warm and comforting breakfast with these Cinnamon Sweet Potato Muffins. Made with wholesome ingredients like mashed sweet potatoes, oats, and warm spices, these muffins offer a perfectly sweet and tender start to your day with a crunchy pecan and brown sugar topping.

Ingredients

Muffin Batter

  • 1 cup Mashed Sweet Potato (Can substitute with mashed pumpkin)
  • 1/2 cup Dark Brown Sugar (Can substitute half with maple syrup or honey)
  • 1/3 cup Canola Oil (Can substitute with melted coconut oil)
  • 1/2 cup Low-Fat Milk (Can substitute with almond milk or oat milk)
  • 2 large Eggs (No substitution if adhering to strict dietary needs)
  • 1 teaspoon Vanilla Extract (Optional but recommended)
  • 1 cup All-Purpose Flour (Can substitute with whole wheat or gluten-free flour)
  • 1/2 cup Old-Fashioned Oats (Instant oats can be used)
  • 1 teaspoon Pumpkin Pie Spice (Can substitute with cinnamon, nutmeg, and ginger)
  • 1 teaspoon Cinnamon (Divided use for muffins and crumble topping)
  • 1 teaspoon Baking Powder (Ensure it is fresh)
  • 1/4 teaspoon Salt (Adjust according to taste)

Topping

  • 1/2 cup Chopped Pecans (Optional)
  • 1/4 teaspoon Remaining Cinnamon (For topping)
  • 1/2 cup Additional Brown Sugar (Skip if preferring less sweetness)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan by greasing it or lining with paper liners to ensure the muffins do not stick.
  2. Combine Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, dark brown sugar, canola oil, low-fat milk, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and uniform.
  3. Add Dry Ingredients: Gradually stir in the oats, all-purpose flour, pumpkin pie spice, 1 teaspoon of cinnamon, baking powder, and salt. Mix gently until just combined, taking care not to overmix to keep the muffins light.
  4. Prepare Topping: In a small bowl, mix the remaining cinnamon, additional brown sugar, and chopped pecans to create the crunchy topping for the muffins.
  5. Fill Muffin Cups: Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising. Sprinkle the prepared topping generously over each muffin.
  6. Bake Muffins: Place the muffin pan in the preheated oven and bake for 22 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they are done.
  7. Cool: Remove the muffins from the oven and cool them in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving or storing.

Notes

  • Substitute mashed pumpkin for sweet potato for a slightly different but equally delicious flavor.
  • Maple syrup or honey can replace half of the brown sugar to add a natural sweetness.
  • Using whole wheat or gluten-free flour can make this recipe more nutritious or suitable for gluten-sensitive diets.
  • For a vegan version, replace eggs with flaxseed eggs and use plant-based milk.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
  • The topping is optional but adds a delightful crunch and extra flavor.

Find it online: https://slsrecipes.com/cinnamon-sweet-potato-muffins-recipe/