Sweet Potato Muffins

Sweet potato muffins are deliciously soft, moist and fluffy cinnamon spiced muffins with sweet potatoes.  They’re topped with a quick and easy brown sugar cinnamon streusel.

Roast and cool sweet potatoes. Scoop out the sweet potato flesh into a food processor. Blend until smooth. Measure out 1 ¼ cup of pureed sweet potato. Alternatively, use canned sweet potato.

Step 1:  

In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.

Step 2:  

In another bowl whisk oil, granulated sugar, light brown sugar, eggs and sour cream together until well combined. Whisk in the pureed sweet potato until smooth the sweet combined.

Step 3:  

In a mixing bowl, whisk the chopped pecans, light brown sugar, ground cinnamon and salt with the melted butter until well combined.

Step 4:  

Line (2) 12 ct. muffin pans with cupcake liners. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top with the pecan streusel. Gently press the streusel into the muffin batter.

Step 5:  

Bake the muffins at 375 F (190 C) for 18 - 22 minutes.

Step 6:  

Cool the sweet potato breakfast muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!

Step 7:  

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