Sweet Potato Muffins
These Sweet Potato Muffins are everything I love about baking in the cooler months—warm, comforting, and filled with simple ingredients that let the natural flavors shine. The sweet potato gives the muffins incredible moisture and sweetness, perfectly complemented by rich maple syrup and cozy pumpkin pie spice.
What I really enjoy about this recipe is how flexible it is. You can easily make it vegan with a few small swaps, and it’s naturally refined sugar-free. The flavors are just right—sweet but not over the top, with a soft, tender crumb that’s perfect for breakfast, brunch, or an afternoon snack.
If you’re a fan of easy-to-make, wholesome treats, these muffins are for you. They bake up beautifully, and the touch of maple syrup brushed on top adds a little extra something special. They’ve quickly become a favorite in my house, and I think they’ll be a hit in yours, too!
These muffins are perfect for breakfast and brunch at home. I rotate between this and my pumpkin crumb muffins recipe.
Why You’ll Love This Recipe
- Naturally Sweetened: Sweet potato and maple syrup provide a natural sweetness, making these muffins refined sugar-free.
- Super Moist Texture: The mashed sweet potato and olive oil ensure these muffins stay soft and tender.
- Warm, Cozy Flavors: Pumpkin pie spice adds the perfect blend of cinnamon, nutmeg, and other comforting spices.
- Easy to Customize: Easily swap ingredients to make them vegan or fit your dietary needs.
- Simple Ingredients: Everything you need is likely already in your pantry or fridge—no fancy ingredients required!
- Perfect for Any Time of Day: These muffins make a great breakfast, brunch treat, or snack.
- Kid-Friendly: A wholesome option that’s sweet enough to satisfy but packed with good-for-you ingredients.
- Make-Ahead Friendly: Bake a batch and enjoy throughout the week—they stay moist and delicious!
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Sweet Potato: One large sweet potato is roasted in the oven and mashed for these muffins! Alternatively, if you have any leftover cooked sweet potato in any form, you can use that. Just be sure to mash the potatoes!
- Oil: Any vegetable oil will work for these sweet potato muffins.
- Milk: This recipe is versatile and will work with any milk. Use either dairy or dairy-free milk.
- Maple Syrup: Sweet, rich maple syrup is used to sweeten these muffins and to brush the tops to make them extra moist and sweet.
- Vanilla: Vanilla extract gives these muffins plenty of rich, aromatic flavors.
- Flour: All-purpose flour is used for this recipe to make super fluffy muffins that contain the perfect crumb. Gluten-free 1:1 flour will work, too.
- Baking Powder and Soda: These are used to ensure the muffins rise and bind together.
- Pumpkin Spice: I always use my homemade pumpkin pie spice blend for these muffins because it contains five incredible spices. Cinnamon, nutmeg, ginger, and more. Mmm. You could also use apple pie spice for these muffins.
- Salt: A little salt balances everything and ensures these muffins bake perfectly!
How to Make Sweet Potato Muffins
Follow along to make sweet potato muffins!
- Step One: Preheat the oven to 400°F. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (about one hour when a paring knife can cut through with zero resistance). Set the sweet potato aside until it’s completely cool.
- Step Two: Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, milk, maple syrup, and vanilla into the sweet potato.
- Step Three: In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt. Fold the dry ingredients into the wet ingredients.
- Step Four: Line a 12-cup muffin tin with paper liners or grease a muffin tin and evenly distribute the muffin batter among the cups.
- Step Five: Bake for 20 minutes. Brush the tops with the extra maple syrup and bake for 5 minutes or until a toothpick comes out of the center clean.
- Step Six: Let the muffins cool before serving.
What To Serve With This
Sweet Potato Recipes
- Sweet Potato Casserole
- Twice Baked Sweet Potatoes
- Candied Sweet Potatoes
- Sweet Potato Pie
- Sweet Potato Home Fries
Variations and Substitutions
- Sweet Potato Banana Muffins: Mix in a mashed banana or two for added sweetness and moisture—it’s a delicious way to switch things up.
- Chocolate Chip Muffins: Toss in a handful of chocolate chips to make these muffins extra special and perfect for a treat.
- Dairy-Free/Vegan: Swap the milk for your favorite dairy-free alternative, like almond or oat milk, to keep things vegan-friendly.
- Add Some Crunch: Stir in chopped pecans or walnuts if you love a bit of texture and a nutty flavor.
- Amp Up the Spice: Add a pinch of ginger or cardamom if you want to give the muffins a little extra warmth and depth.
- Whole Wheat Option: Replace half the all-purpose flour with whole wheat flour for a heartier, more wholesome muffin.
- Brighten It Up: Add a bit of orange or lemon zest for a light citrusy kick that complements the sweet potato.
- Gluten-Free: Use a good gluten-free flour blend, and these muffins will turn out just as soft and delicious.
Storage Instructions
- At Room Temperature: Store the muffins in an airtight container for up to 2 days. Make sure they’re completely cooled before sealing to prevent excess moisture.
- In the Fridge: For longer storage, place the muffins in an airtight container or resealable bag and refrigerate for up to a week. They stay moist and taste just as good chilled!
- Freezing: These muffins freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container and store for up to 3 months.
- Reheating Tips: To enjoy a warm muffin, microwave for 15-20 seconds if chilled, or 30-40 seconds if frozen. For a crispier texture, pop them in a 350°F oven for 5-10 minutes.
Recipe Tips and Tricks
- Cook the Sweet Potato Ahead of Time: Bake the sweet potato earlier in the day or the night before to save time when you’re ready to make the muffins.
- Mash It Well: Make sure the sweet potato is fully mashed and smooth for the best texture in the muffins—no lumps!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to keep the muffins light and tender.
- Use Fresh Spices: Check that your pumpkin pie spice is fresh for the best flavor—spices lose their punch over time.
- Maple Syrup Finish: Don’t skip the maple syrup glaze on top—it adds a lovely sweetness and shine to the muffins.
- Test for Doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
- Grease or Line the Muffin Tin: Make cleanup easier and ensure your muffins release perfectly by using paper liners or greasing the tin thoroughly.
More Muffin Recipes You’ll Love
- Banana Streusel Muffins
- Cheddar Dill Muffins
- Banana Chocolate Chip Muffins
- Cranberry Pecan Muffins
- Double Orange Muffins
- Gingerbread Muffins
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Sweet Potato Muffins
SAVE THIS RECIPE!
Ingredients
- 1 large sweet potato
- ½ cup extra virgin olive oil
- ½ cup mik
- ¾ cup maple syrup plus 2 extra tablespoons for brushing the muffins
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 ½ tbsp pumpkin pie spice
- ½ tsp salt
Instructions
- Preheat the oven to 400°F. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it’s completely cool.
- Peel the sweet potato, discard the skin and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, milk, maple syrup and vanilla into the sweet potato.
- In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder and salt. Fold the dry ingredients into the wet ingredients.
- Line a 12-cup muffin tin with paper liners or grease a muffin tin and evenly distribute the muffin batter among the cups.
- Bake for 20 minutes. Brush the tops with the extra maple syrup and bake 5 minutes or until a toothpick comes out of the center clean.
- Let the muffins cool before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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These muffins sound wonderful. I made some cookies recently with sweet potato, so I am sure I would like these. I’ve been hesitant to try xylitol, but maybe I will after seeing this recipe!