Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.

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  • Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.

  • In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.

  • Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.

  • Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.

Cook's Note:

If you don't have leftover cooked sweet potatoes, you can microwave them for about 7 or 8 minutes. Then scrape the flesh into a bowl.

Nutrition Facts

260 calories; protein 2.7g 6% DV; carbohydrates 29.3g 10% DV; fat 15.3g 24% DV; cholesterol 36.1mg 12% DV; sodium 227.7mg 9% DV. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2017
It came out alright the first time, but for some reason (the recipe's fault) they didn't come out properly the second time after I added grated corn husk and watermelon instead of flour. The texture is exactly the same when fired in a kiln, and they should have risen instead of burned. Otherwise they smelled wonderful. Read More
(34)

Most helpful critical review

Rating: 3 stars
11/17/2016
2 cups of sugar? Read More
(9)
69 Ratings
  • 5 star values: 53
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/07/2017
It came out alright the first time, but for some reason (the recipe's fault) they didn't come out properly the second time after I added grated corn husk and watermelon instead of flour. The texture is exactly the same when fired in a kiln, and they should have risen instead of burned. Otherwise they smelled wonderful. Read More
(34)
Rating: 5 stars
04/26/2016
OK, I made a few changes to make them healthier for my picky 12 year old...I used mostly whole wheat flour, I added 1/4 cup of flax seed, used apple sauce in place of the oil, and chopped 1/2 cup of pecans up very small and added it into the batter. These were delicious! I only made 1/2 to the batter to try it because Chef John said he got 20 when he made them, and still got 11 nice sized muffins. They came out of the oven about an hour and a 1/2 ago and already 5 are gone! My picky eater approved! So 2nd batch later on this week! Thanks for another great recipe Chef John!! :) Read More
(14)
Rating: 3 stars
11/17/2016
2 cups of sugar? Read More
(9)
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Rating: 5 stars
12/01/2017
To make this gluten free friendly I used Bob s 1-1 flour. Also I replaced the oil with applesauce and added 1/4 cup of a flax/chia blend. They were absolutely delicious! I shared them with co-workers who absolutely loved them. I will make these again but with less sugar. Read More
(7)
Rating: 5 stars
12/08/2017
Stuck with the recipe just added some allspice. Fantastic results - people voted with their mouths the muffins disappeared quickly. Not satisfied to wait for leftover sweet potatoes went out and got some just to make another batch of muffins. Slow baking the sweet potatoes (overnight in a 200 degree oven) seems to bring out more of the sugar and flavor. Read More
(6)
Rating: 4 stars
12/18/2016
Did like some other reviewers mentioned and used home made applesauce (made in Vitamix) instead of the oil. I also used only 2 cups of brown sugar ( no white sugar at all)which is plenty sweet enough. Definitely no need to sprinkle with extra sugar. The freshly grated ginger as one reviewer pointed out is a plus. Read More
(5)
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Rating: 5 stars
11/27/2017
Replaced the flour with Red Mills 1-1 gluten free flour. The muffins are oustanding so light and full of flavor. A new favorite will be an easy staple this time of year. Read More
(5)
Rating: 5 stars
11/04/2017
Oh wow! These were simply delicious: Moist crunchy and just slightly sweet the subtle flavors blended beautifully. Within hours of making 24 of them they were gone. I shared them with friends family and colleagues who seem to enjoy them. Too bad I can't remember what type of sweet potato I used. All I remember is that they were on the smallish side and the flesh was a light yellow. Once cooked the skin was a medium purple color. Next time I'll have to pay attention to what I'm purchasin Read More
(4)
Rating: 4 stars
09/18/2016
These are good muffins. I altered the recipe- used whole wheat flour, fresh grated ginger, substituted applesauce for oil. The muffins turned out perfectly flavored and moist. I made a tin of mini muffins for the kids and topped each muffin with 3 dark chocolate chips. My 4 year old son was my assistant. Throughout baking he would get really excited and yell "I want to eat these muffins!" Before bedtime he exclaimed that he had so much fun baking and even more fun eating. I will make these again for family, friends and coworkers. Read More
(4)