Easy Sweet Potato Muffins Recipe

Make yourself some delicious sweet potato muffins with this easy recipe that will have everyone asking for seconds!

Loaded with sweet potato flavor and a bit of spice this a great recipe for fall and winter months.

These easy muffins are a sure way to use up odds and ends from your pantry into a filling bit of breakfast or snacking. 

Basic Ingredients

There’s nothing fancy here and you like already have everything you need in the pantry if you do any regular baking.

You will need to cook and mash a sweet potato. I simply boil chunks in water and use a potato masher for this process. You could easily use a food processor or even use pureed baked and leftover sweet potatoes, if desired.

The recipe was not tested with mashed sweet potatoes that had milk and butter added. That might work but it might not, I can’t guarantee the results.

You could substitue some of the white flour with whole wheat flour if you’d like to add some whole grain. 

Spice Choices

I added cinnamon because it is easy and generally always on hand. However, you could skip it if it isn’t your thing.

Feel free to use a different psice or mixture of spices if desired. 

Optional Additions

While the recipe makes a delicious muffin just as written, you can make it a bit more substantial with added ingredinets if you like. Consider adding in:

• 1 Cup chocolate chips
• 1 Cup chopped nuts
• 1 Cup of raisins or dried cranberries

You could easily add a streusel topping as well. 

How to Serve

Like any muffin recipe, there’s no need to overthink your serving options.

The fluffy texture pairs with nut butter, like peanut butter or almond butter, so feel free to slather some on for a simple on-the-go treat. 

Eat one or more with eggs and fruit for an amazing breakfast.

Tuck some into lunch boxes for a simple afternoon snack. 

How to Store

Keep any baked and cooled muffins in an airtight container where they should stay fresh for up to 4 days at room temperature.

These muffins freeze extraordinarily well, so feel free to make a double batch, if desired. 

To freeze, simply place the muffins into freezer bags or containers and freeze. Let frozen muffins thaw on the counter prior to serving. Use up any frozen muffins within 6 months for best flavor and texture.