Sweet Potato Muffins

4.72 from 7 votes

These Sweet Potato Muffins are 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.

Course Desserts

Cuisine American

Keyword muffins, sweet potatoes

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 230kcal

Author Stacie Vaughan

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

US Customary - Metric

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