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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! You can substitute canned pumpkin too if you like.

Sweet Potato Spice Muffins split open with butter

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 square cropped featured image

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.

some roasted sweet potatoes on a white background

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 wide shot of single muffin on white plate

Sweet Potato Spice Muffins

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Originally published March 2008. 

Sweet Potato Spice Muffins split open with butter
Yield: 12 muffins

Sweet Potato Spice Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

  1. In a large bowl, mix together the sugar, eggs cooking oil and sweet potato.
  2. Sift together the flour, salt, baking powder and all of the spices and fold into sweet potato mixture.
  3. Finally fold in the raisins, if you are using them.
  4. Spoon batter into 12 greased or paper lined muffin tins.
  5. 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

12

Serving Size

1 muffin

Amount 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.

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Krista Stevens

Saturday 24th of April 2021

I have made these many times and was craving them. I didn't have sweet potato so I used grated carrot. Also very yummy. Love the spice combination.

Debra

Monday 22nd of March 2021

This is a must try for me. I do not keep cardamom on hand. Substitute recommendations appreciated!

Sweet Potato Spice Muffins - All Foods Magazine

Thursday 18th of March 2021

[…] post Sweet Potato Spice Muffins appeared first on Rock […]

janet

Friday 27th of November 2020

Also, you have both baking powder & baking soda listed in the ingredients, but you don't mention adding the baking soda in the instructions. Just wondering if I should use both? Thank you!

janet

Thursday 26th of November 2020

Do you think I could throw in some fresh cranberries, or would it throw off the recipe? Thank you!

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