Sweet Potato Muffins

Are you a muffin lover? What’s your favorite muffin to enjoy? Is it sweet potato? Hopefully so. If not, then hopefully it will be after you try this recipe because this one surely doesn’t disappoint. 

So, go ahead and preheat your oven to 350°F because we’re about to make some delicious and moist sweet potato muffins. Prep for this recipe doesn’t take long. Baking takes just under 20 minutes depending on your oven. 

These Sweet Potato Muffins come together with a sweet potato purée that is easily made by roasting and blending a couple of sweet potatoes. The sweet potato purée gives these muffins their beautiful orange tint. So, no food coloring or artificial additives are used in this recipe. 

One of the most important things when it comes to making this recipe is to not over-mix your ingredients. When you combine the flour with the wet ingredients, simply fold the batter. It’s ok if it is a bit lumpy. If you overmix the batter, it will be much too tight and will yield a dryer muffin. That’s not what we want for this recipe. You want a muffin that you can easily sink your teeth into. 

Sweet Potato Muffins

5 from 1 vote
Recipe by Madison Course: DessertDifficulty: Easy


Prep time


Cooking time




  • 1 1 ½ cups all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon 1 ground cinnamon

  • ½ teaspoon ground nutmeg

  • ⅔ cup brown sugar

  • ½ cup vegetable or coconut oil

  • 2 medium 2 roasted sweet potatoes

  • 2 large 2 eggs

  • ¼ cup milk

  • 1 teaspoon 1 pure vanilla extract


  • For the Sweet Potato Purée:
  • Peel skin off sweet potato and purée sweet potato flesh in a blender or food processor.
  • For the Sweet Potato Muffins:
  • Preheat oven to 350°F/177°C. Prepare a 12-cup muffin pan with liners or spray.
  • Next, in a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In a separate bowl, combine sugar, oil, pureed sweet potatoes, eggs, and milk.
  • Pour mixture into flour mixture. Add the vanilla extract. Use a rubber spatula to fold everything together.
  • Pour batter into cupcake liners and bake for 18-22 minutes, OR until a toothpick comes out clean.
  • Allow to cool in the pan for a few minutes before serving. Enjoy!

This recipe makes one dozen muffins or six jumbo muffins. I typically like to make jumbo muffins. Since I was making this batch for more people, I made a dozen muffins. Do what suits your fancy. You’ll find that these Sweet Potato Muffins have just the right amount of sweetness. These muffins can make for a yummy breakfast, snack, or an after-dinner dessert treat. 

Hopefully, you enjoy eating your Sweet Potato Muffins. Enjoy them with a glass of milk or with your favorite drink. And, be sure to share! Happy Baking!!

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