Sweet Potato Spice Muffins. Such a quick & easy recipe for moist, delicious muffins and a perfect use for leftover sweet potatoes too! You can substitute canned pumpkin too if you like.
Sweet Potato Spice Muffins
We had some baked sweet potatoes last night for dinner but cooked one or two too many. The leftovers got incorporated into these very easy to prepare, moist and tender spiced muffins.
Not a bad addition to any Sunday brunch.
Sweet Potato Spice Muffins
If cooking mashed sweet potato for this recipe, I generally will bake a sweet potato in the oven. This brings out better flavour anymore of the natural sweetness.
Let the sweet potato cool to room temperature before mashing them and using them in the recipe.
Roasted sweet potatoes.
I use the exact same recipe using mashed roasted pumpkin in place of the sweet potato. They are just as delicious.
In a pinch, I’d even use canned pumpkin.
Sweet Potato Spice Muffins
Like this Sweet Potato Spice Muffins recipe?
You’ll find lots more great recipes like this in our Muffins & Scones Category. And even more great brunch ideas from savoury to sweet in our expanding Brunch Category.
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Originally published March 2008.
Sweet Potato Spice Muffins
Sweet Potato Spice Muffins - such a quick & easy recipe for moist, delicious muffins and a perfect use for leftover sweet potatoes too! #brunch #breakfast #snacks #easymuffinrecipes
Ingredients
- ¾ cups sugar
- 2 eggs
- ½ cup cooking oil
- 1 cup sweet potato, mashed or pureed
- 1 ½ cups flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp allspice
- ¼ tsp cloves
- 1 tsp ground ginger
- ½ tsp ground cardamom
- 1 cup golden raisins, optional
Instructions
- In a large bowl, mix together the sugar, eggs cooking oil and sweet potato.
- Sift together the flour, salt, baking powder and all of the spices and fold into sweet potato mixture.
- Finally fold in the raisins, if you are using them.
- Spoon batter into 12 greased or paper lined muffin tins.
- Bake at 350 degrees F for about 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Notes
The recipe should also make about 6 jumbo sized muffins.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
1 muffinAmount Per Serving Calories 262Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 31mgSodium 264mgCarbohydrates 40gFiber 2gSugar 22gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Darren
Tuesday 11th of April 2023
These tasted even better the second day after baking them. I used a 1/2 cup honey instead of the 3/4 cup sugar and ghee instead of the oil. Turned out soft and fluffy with just the right amount of spices. I did add some plain yogurt because the mixture was fairly dry and almost too thick to stir. I will try chocolate chips the next time too. Very good recipe overall.
Bertha
Friday 6th of January 2023
I just made these and they are so soft and yummy. I did not have golden raisins so I used Thompson seedless raisins. I boiled the raisins first to make them soft.
janna
Tuesday 13th of December 2022
Please see my previous post. I just took them out of the oven and tried them both. Although both were good, the added liquid in the second batch made for a much more tender muffin. In future, I would add about 3/4 cup of liquid (water, milk or buttermilk) to the whole recipe or enough to make it a little smoother consistency. It should still have some body to it (like a quick bread batter), but should not be stiff. Flavour is very nice and you can play around with which ever spices you like. Good way to use up the left over baked sweet potatoes, or buy extra at the store, bake them, mash them, freeze them in 1 cup portions and you always have them on hand for baking.
janna
Tuesday 13th of December 2022
As per the recipe (which does not call for liquid such as milk) the batter is VERY stiff. I placed half the recipe in one 6 cup muffin tin, added liquid to the remaining batter to make it more free flowing and placed that in another muffin tin and I am baking them together. We'll see how they turn out.
Prevent Food Waste with these Ideas for Thanksgiving Leftovers
Tuesday 22nd of November 2022
[…] Potato BrowniesSweet Potato Snack CakeEasy Sweet Potato PancakesBaked Sweet Potato DonutsSweet Potato Spice MuffinsSweet Potato […]