Sweet Potato Muffins

I love the smell of sweet potatoes in the morning. Actually there is something about this time of year that makes me want to bake with them all day long. I am also an advocate of muffins; for breakfast, with lunch, after dinner… Just one of life’s simple pleasures. These are a beautiful orange color and great to serve this time of year with soup or salad. See how coordinated I am?

Makes 18 muffins

As organic as possible:

2 cups Flour

1 tsp Cinnamon

1/2 tsp grated Nutmeg

2 1/2 tsp Baking powder

1 tsp Salt

15 oz canned sweet potatoes (about 2 large, peeled, boiled until tender, and mashed)

2 Eggs, beaten

1/2 cup Sugar

1/4 cup Brown sugar

1/2 cup Milk

1/2 cup Walnut oil

Zest of 1 Orange

1 cup chopped Pecans

Topping:

2 Tbsp sugar

1 tsp cinnamon

Preheat the oven to 400°. Grease or spray a 1 1/2 muffin tins, set aside. In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, and salt. In a medium sized bowl, add sweet potato, eggs, sugar, brown sugar, oil, milk, and orange zest. Mix. Add wet ingredients to dry and stir until incorporated. Gently fold in pecans. Spoon batter into prepared muffin tins, almost filling the cups. (Should make approximately 18 full sized muffins.) Fill remaining empty cups 3/4 full with water to prevent warping. In a small bowl stir sugar and cinnamon topping mixture and sprinkle on top of muffins. Bake for 20-25 minutes until inserted toothpick comes out clean. Allow to cool slightly before transferring to serving dish. I  use a butter knife in gently assisting the muffins out of the tin. Muffins are moist and flavorful, enjoy!

38 comments

  2. Wow these do sound like tasty treats! I love muffins but never have gotten them just right! These sound like maybe a no fail type of recipe? I love that they have sweet potatoes in them! Yumm

    1. I love them. I think the orange zest really brightens them up and makes them special. That’s a tip I picked up from the Williams-Sonoma version.

      1. oh nice! I will get sweet potatoes and give them a try. My son who is a runner, always wants only healthy and no sweets etc. He would eat these I am sure and love them!

      1. Made these tonight. I had to make a couple alterations (vegetable oil, lemon zest, no pecans) based on what we had in the house, but they were tasty! I really liked the texture of the muffin. Perfect crumb interior! I’m holding onto this recipe!

      2. That’s so great! Thanks for sharing! I’m curious about the lemon zest I’ll have to try that! Make sure to try the orange if you get the chance too!

      3. I made these tonight. The interior of these muffins is amazing! The perfect crumb. 🙂 Plus, our house smells like a holiday! My daughter has eaten three and is asking for more. Great recipe!

    1. That’s great! I posted a cheese ball on Saturday, and I was wondering if that was a recipe you could use? Just out of curiosity what would you do for these? Almond flour? Can you use Stevia or agave?

      1. Yes Almond flour and some coconut flour is nice to use. I like to use truvia or stevia. I love cheese balls I’ll have to go do some reading 🙂 my Daughter had a Halloween Birthday party sleepover it consumed my whole weekend, 5 pre teens.

      2. How fun! You’ll have to let me know what to use in lieu of crackers, celery? I’m always on the verge of thinking I should cut back on some carbs!

      6. They’re a brand. For a minute while I was nursing I was on a gluten-free diet for my son and I found them… But I wasn’t watching carbs so I’m not sure about their content.

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