This delicious recipe for moist Sweet Potato Muffins yields 6 regular sized muffins, perfect if you’re looking to make a small batch!
Last night after dinner I noticed I had a small sweet potato sitting on my counter looking rather sad. Since I did not have any plans or specific use for it, I thought it would be a good time to try out a sweet potato muffin recipe that Nancy from NancyCreative posted a short while ago. I remembered thinking when she first posted the recipe that one day I would try her recipe out. So this seemed like the perfect time to do so.
She has a great recipe for sweet potato muffins on her site. Unfortunately, my sweet potato was really too small and after steaming and mashing it all I had was 1/2 cup of mashed sweet potato, nowhere near the 1 and 1/4 cup in Nancy’s recipe. Even tough I couldn’t make her recipe as is, I adapted her original recipe to suit my ingredients and tried it out anyways.
They came out beautifully, the one drawback is that my recipe only makes 6 Sweet Potato Muffins. But I think that for some that could be just perfect. If you want a bigger batch, you can double the ingredients and you should get 12 muffins or you can take a look at Nancy’s recipe, here is the link for her Loaded Sweet Potato Muffins.
Sweet Potato Muffins
Ingredients
- 3/4 cup whole wheat pastry flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. ground nutmeg
- 1/8 tsp. table salt
- 1 large egg
- 1/2 cup sweet potato, mashed + 1 Tbs. water
- 1/2 cup packed light brown sugar
- 1/3 cup light olive oil
- 1/4 cup toasted pecan pieces optional
Instructions
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Position a rack in the center of the oven and heat the oven to 350°F.
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Grease 6 regular-sized muffin cups or line with paper cups.
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Cook the sweet potato (steam, roast or boil). When soft enough, mash the sweet potato and add in 1 tablespoon of water.
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In a medium bowl, whisk flours, cinnamon, baking soda, baking powder, nutmeg, and salt.
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In another bowl, whisk the egg, sweet potato, brown sugar, and oil until well combined.
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Add the wet ingredients to the dry and stir just until evenly incorporated.
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If desired, add the pecan pieces and stir to incorporate.
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Spoon the batter into the prepared muffin pan, filling the cups till they are nearly full.
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Bake until the muffins are golden and a toothpick inserted in a muffin comes out clean, about 18 to 20 minutes.
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Cool in the pan for 5 minutes and then transfer the muffins to a wire rack to cool.
I’m glad you liked these muffins, Fida–I love making them in the fall! 🙂
Thanks Nancy, yes they’re perfect in the fall. I’m planning on making them again soon, but in mini format this time for my kids lunch boxes. Thanks for a wonderful recipe!
Tried this this morning and the muffins turned out honestly FANTASTIC. The amount was just right too – I love recipes where they don’t make you use three cups of flour and four eggs.
Thanks so much Cheryl. I’m always happy to hear that that the recipes on my site are enjoyed by others. You made my day 🙂
Be proud of that potato, it did a great job! Your muffing look very yummy with cinnamon,nutmeg and pecans!
You’re right, I should be proud of that lonely potato, it gave me 6 delicious muffins 🙂
Very tasty and healthy muffins! Thanks for the recipe.
Thanks! Happy you like them 🙂
I was smitten with Nancy’s recipe, too. I love that you found a way to make her recipe work for you. Your muffins look delicious! I have 2 lonely sweet potatoes calling out to me…thanks for the inspiration, I’m off to bake. 🙂
Thanks Nancy! The muffins are really delicious, just had one now for breakfast 🙂
Sweet potato baked goods are such a treat. Your muffins look great, Fida!
Thanks Patty!