Sweet Potato Muffins (Moist and Fluffy) - Olives + Thyme (2024)

I absolutely adore a delicious muffin recipe. Especially moist and fluffy muffins filled with cozy spices. My Pumpkin Banana Muffins, Cinnamon Streusel Muffins, Carrot Cake Muffins, Apple Cider Donut Muffins, and Banana Coffee Cake Muffins are just a few of my favorites from the blog. These easy sweet potato muffins are filled with the coziest flavors and textures of the season. There’s so much to love about this cozy cinnamon sweet potato muffin recipe.

• Layers of flavors and textures: From the moist and fluffy sweet potato filled muffin, to the sweet and crunchy spiced pecan streusel, these muffins will delight your senses.
• Easy to make, bake and eat: These homemade pecan streusel muffins taste like you just bought them from the bakery, but are so simple to make at home. In fact, they are just as easy as baking up a batch of pumpkin muffins once the fresh sweet potato is ready.
• Perfectly cozy and made for colder days. There’s nothing more satisfying than enjoying streusel topped muffins on a cool, crisp morning. These sweet potato cinnamon muffins will warm you up from the inside out.

Sweet Potato Muffins

Dry Ingredients: Gather all purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg and salt.

Wet Ingredients: Gather pureed sweet potato, oil, granulated sugar, light brown sugar, eggs and sour cream.

Pecan Streusel Topping

Gather all chopped pecans, light brown sugar, ground cinnamon, salt and melted butter.

These sweet potato muffins with pecan streusel are as easy to make as they are delicious. Here are my recommended substitutions to make these delicious fall muffins.

• All purpose flour: To make this sweet potato muffin recipe gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
• Baking Powder and Baking Soda: These both act as leaveners in this muffin recipe.
• Ground Cinnamon and Nutmeg: Using these sweet warming spice gives these sweet and nutty sweet potato muffins that sweet potato pie taste. If you don’t have ground cinnamon and nutmeg, you can also use pumpkin spice, chai spice or apple pie spice blends.
• Sweet Potato: My preferred way to make these muffins is with roasted and pureed sweet potatoes. However, canned sweet potatoes or even pureed sweet potato baby food works just as well. If you don’t have access to sweet potatoes, any pureed squash or pumpkin will work perfectly.
• Brown Sugar and Granulated Sugar: These muffins with sweet potato call for granulated and light brown sugar, but maple sugar would also work well to make this recipe refined sugar free.
• Oil: I like to bake with canola oil. However, any neutral baking oil will work well in this muffin recipe. If you prefer a more buttery taste, use ½ cup (118 ml) melted butter.
• Eggs: This recipe has not been tested without eggs.
• Sour Cream: However, a thick and creamy greek yogurt works well in this recipe.
• Pecan Streusel: This is completely optional for this sweet potato breakfast muffins recipe. Feel free to omit or top with cinnamon sugar before baking. For an even more decadent treat, top these muffins with sweet potato with brown butter cream cheese frosting.

1. Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper. Clean and dry 3 - 4 medium sweet potatoes. Pierce the sweet potatoes 5 - 6 times all around the potato. Roast for 40 - 45 minutes or until fork tender. Cool to room temperature, scoop out the sweet potato flesh into a food processor. Blend until smooth. Measure out 1 ¼ cup of pureed sweet potato. Alternatively, use canned sweet potato.
2. In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
3. In another bowl whisk oil, granulated sugar, light brown sugar, eggs and sour cream together until well combined. Whisk in the pureed sweet potato until smooth the sweet combined.

4. Mix the dry ingredients into the wet until just combined. Cover the bowl with a clean dish towel or lid and rest at room temperature while preheating the oven to 375 F (190 C). Allow 30 minutes for resting the muffin batter and for preheating the oven. While the oven preheats, make the pecan streusel if using.
5. In mixing bowl, whisk the chopped pecans, light brown sugar, ground cinnamon and salt with the melted butter until well combined. Transfer the mixture to the fridge until it’s time to top the muffins.
6. Line (2) 12 ct. muffin pans with cupcake liners. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top with the pecan streusel. Gently press the streusel into the muffin batter. Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the sweet potato breakfast muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!

Do you have to put holes in sweet potatoes before baking?

After cleaning and drying the sweet potatoes, it’s recommended to poke holes in the sweet potato to aid in releasing steam.

Do I have to use roasted sweet potatoes in this sweet potato muffins recipe?

No, canned sweet potatoes work just as well and cut the recipe preparation time to 10 - 15 minutes. Feel free to use pumpkin puree or even butternut squash puree if that’s what you have on hand already.

Other Cozy Recipes to Try

• Apple Fritter Bread
• Apple Crumble Cake

If you try this Sweet Potato Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M

Sweet Potato Muffins Recipe

Megan

Sweet potato muffins are deliciously soft, moist and fluffy cinnamon spiced muffins with sweet potatoes. They’re topped with a quick and easy brown sugar cinnamon streusel. Grab one or two for a wonderfully delicious breakfast, snack or dessert.

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