What started out as a botched-up pumpkin muffin recipe ended in these irresistible taste-of-autumn sweet potato muffins (a long story!).

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
5 mins
total:
35 mins
Servings:
18
Yield:
18 muffins
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.

    Advertisement
  • Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.

  • Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.

Cook's Note:

You can use soy milk instead of regular milk, if preferred.

Nutrition Facts

266 calories; protein 3.9g; carbohydrates 46.1g; fat 7.6g; cholesterol 31.5mg; sodium 188.8mg. Full Nutrition
Advertisement
Advertisement