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Best Sweet Potato Muffins

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"What started out as a botched-up pumpkin muffin recipe ended in these irresistible taste-of-autumn sweet potato muffins (a long story!)."
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35 m servings 266
Original recipe yields 18 servings (18 muffins)


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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. 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

Per Serving: 266 calories; 7.6 46.1 3.9 32 189 Full nutrition

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