Description
These sweet potato muffins are perfectly moist, subtly sweet, and filled with warm spices, making them the ultimate autumn treat.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix together the mashed sweet potatoes, sugar, brown sugar, vegetable oil, milk, and eggs until well combined.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in another bowl.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the nuts, if using.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool briefly in the pan before transferring to a wire rack to cool completely.
Notes
Enjoy with butter or cream cheese frosting. Muffins can be stored at room temperature for up to 3 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg