Sassy Sweet Potato Muffins

Name: Sassy Sweet Potato Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup mashed sweet potato (cooked and cooled); 1/2 cup brown sugar; 1/4 cup sugar; 1/3 cup vegetable oil; 2 eggs; 1 teaspoon vanilla extract; 1 1/2 cups whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1/2 cup chopped pecans

Highlighted under: Pastry & Sweets Corner

I absolutely love making these Sassy Sweet Potato Muffins on chilly mornings. The warm spices blend beautifully with the sweet potato, making each bite cozy and delicious. I find that the added crunch from the pecans gives them an unexpected texture that keeps these muffins interesting. Plus, they’re easy to whip up in just under an hour, making them perfect for a quick breakfast or a snack. Trust me, once you try these muffins, you’ll want to share them with everyone you know!

Created by

Ethan

Last updated on 2026-02-02T00:18:28.757Z

When I first made these muffins, I wasn't sure how the sweet potato would come through in flavor. To my delight, it added just the right amount of natural sweetness without being overpowering. I opted for whole wheat flour to give them a wholesome texture, and I was thrilled with the results!

One tip that I found incredibly helpful was to measure the sweet potato after mashing it; this ensures that you have the right amount without messing with the moisture level of the batter. I love that I can easily have these muffins ready in about 40 minutes!

Why You'll Love These Muffins
Moist and flavorful, with a hint of cinnamon and nutmeg.
Packed with nutritious sweet potatoes and nuts.
Great for breakfast, snacks, or dessert!

Achieving the Perfect Texture

The balance of moisture and structure is key in these Sassy Sweet Potato Muffins. The mashed sweet potatoes not only provide a natural sweetness but also contribute to a moist texture. Make sure your sweet potatoes are fully cooked and cooled before mashing; this helps prevent excess moisture that could make the muffins dense. A fork works well for mashing, but a potato ricer can create an even silkier texture, ensuring that no lumps disrupt the final batter.

When mixing the wet and dry ingredients, remember to stir gently and just until combined. Overmixing can lead to tougher muffins, as it develops the gluten in the flour. Look for a semi-lumpy batter with some dry flour patches still visible; these will hydrate during baking, contributing to the final dome shape and tender crumb.

Ingredient Insights

Whole wheat flour provides a nutty flavor and added health benefits compared to all-purpose flour, but it can also make muffins drier if too much is used. If you find that your batter looks overly thick, consider adding a tablespoon more of vegetable oil or a splash of milk to adjust the consistency. This small tweak can help you maintain the desired moistness while still enjoying the nutritious benefits of whole grains.

Incorporating pecans not only adds crunch but also enhances the muffins’ protein content. If you're looking to make this recipe nut-free, you can substitute chopped sunflower seeds or pumpkin seeds for a similar texture without compromising on flavor. Just be mindful that any nuts or seeds are evenly distributed throughout the batter to avoid uneven texture in the final bake.

Ingredients

Gather your ingredients for these delightful muffins:

For the Muffins

1 cup mashed sweet potato (cooked and cooled)
1/2 cup brown sugar
1/4 cup sugar
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans

Once you have everything ready, it's time to bake!

Instructions

Follow these steps to create your muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Wet Ingredients

In a large bowl, whisk together the mashed sweet potato, brown sugar, and sugar until well combined. Add the vegetable oil, eggs, and vanilla extract, whisking until smooth.

Combine Dry Ingredients

In another bowl, mix the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Combine Wet and Dry Mixes

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Add Pecans

Gently fold in the chopped pecans.

Fill Muffin Cups

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your freshly baked Sassy Sweet Potato Muffins!

Pro Tips

For a little extra flavor, try adding a pinch of ginger or replacing some of the pecans with walnuts.

Storing and Freezing Tips

These muffins store well at room temperature for up to three days in an airtight container. If you're planning to keep them longer, consider freezing them. Allow the muffins to cool completely, then wrap each one individually in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. When you're ready to enjoy, simply thaw them overnight in the refrigerator or pop one in the microwave for about 30 seconds for a warm treat.

For a quick breakfast option, you can also slice a muffin in half and toast it lightly before adding a smear of butter or cream cheese. This adds an extra layer of richness and a delightful crunch that complements the soft muffin texture beautifully.

Serving Suggestions

These Sassy Sweet Potato Muffins are versatile and can be served in various ways. Pair them with a simple bowl of yogurt and fresh fruit for a wholesome breakfast, or enjoy them as an afternoon snack with your favorite cup of tea or coffee. The warm spices of cinnamon and nutmeg also make these muffins a perfect companion for holiday gatherings.

If you want to elevate your muffins even further, consider serving them with a drizzle of maple syrup or a sprinkle of powdered sugar before serving. This glowingly sweet touch adds festive flair, transforming your muffins into a delightful brunch treat worthy of any occasion.

Questions About Recipes

→ Can I use canned sweet potato?

Yes, canned sweet potato puree works well! Just ensure it is well-drained.

→ How should I store these muffins?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I freeze these muffins?

Absolutely! They freeze well. Just place them in a freezer-safe bag or container for up to 3 months.

→ What can I substitute for eggs?

You can use flax eggs or applesauce as a substitute for the eggs in this recipe.