Easy Sweet Potato Muffins Recipe

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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. 

A muffin sits on a printed napkin with a platter of more muffins behind it. Text overlay reads: Sweet Potato Muffins - Homemade Recipe.

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.

A plate full of sweet potato muffins sits on a table.

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. 

A muffin sits on a printed napkin with a platter of more muffins behind it.

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. 

Sweet potato muffins sit on a white plate.

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.

A muffin sits on a printed napkin with a platter of more muffins behind it.

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. 

Sweet potato muffins on a plate.

Sweet Potato Muffin Recipe

Yield: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

This sweet potato recipe is sure to become one of the best parts of all and a new favorite muffin recipe in your house! 


  • 2 Cups Unbleached, All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1/2 Cup Melted Salted Butter
  • 1/3 Cup Brown Sugar
  • 1/4 Cup Sugar
  • 3 Eggs
  • 1 Cup Cooked & Mashed Sweet Potato


  1. Preheat oven to 375 degrees Fahrenheit. Grease a muffin tin.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.
  3. In a medium bowl, whisk together the melted butter, brown sugar, white sugar, and eggs until combined.
  4. Fold the mashed sweet potato into the egg mixture and stir until completely mixed.
  5. Pour the wet ingredients into the dry ingredients and stir until everything is just mmixed.
  6. Divide the muffin batter evenly amongst 12 muffin cups, filling each about 3/4 full.
  7. Bake in the preheated oven for 22-25 minutes or until an inserted tester comes out clean.
  8. Remove from the oven and let cool in the muffin pan for 5 minutes.
  9. Remove muffins from pan to cool completely on a wire rack. 
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 70mgSodium: 221mgCarbohydrates: 30gFiber: 1gSugar: 12gProtein: 4g

I try but cannot guarantee this nutritional information is 100% accurate.

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