Name: Easy Sweet Potato Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12
Cuisine: Vegan
Ingredients: 1 cup mashed sweet potatoes; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg

I remember the first time I tried sweet potato muffins. It was a chilly fall morning, and the warm, spicy aroma filled my kitchen like a cozy hug. These muffins quickly became my go-to treat when I craved something sweet yet wholesome.

Sweet potatoes have a special place in my heart. They’re like nature’s candy, packed with flavor and nutrition. Turning them into muffins felt like the perfect way to enjoy their natural sweetness, especially when I’m short on time but want something homemade.

These muffins are incredibly easy to make, and they always bring a smile to my face. Whether I’m sharing them with friends or enjoying them with a cup of tea, they never fail to brighten my day.

Ingredients

Let me tell you what you’ll need to make these yummy sweet potato muffins.

1 cup mashed sweet potatoes
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg

That’s it! Can you smell those spices already?

Equipment Needed

I always keep my muffin tin at the ready. A 12-cup tin works great for this recipe.

I grab a large mixing bowl for combining everything smoothly.

My trusty whisk is a must-have for mixing.

I never forget measuring cups and spoons to get the measurements just right.

A rubber spatula helps me scrape every last bit from the bowl.

Finally, having a cooling rack on hand allows the muffins to cool properly, ready to enjoy.

Prep Work

Getting things ready before baking is my secret to perfect sweet potato muffins. Here’s how I do it.

Prepare Sweet Potatoes

First, I peel the sweet potatoes. Then I chop them into chunks. I boil until tender, maybe 15 minutes. After that, I use a fork to mash them smoothly.

Preheat Oven

Before mixing stuff, I set my oven to 350°F. This way, it’s hot and ready when the batter is.

Gather and Measure Ingredients

I get my measuring tools ready. I like to line up the ingredients. It’s fun checking them off. Flour, sugar, and spices, all measured and set to go.

Directions

Making sweet potato muffins is as easy as pie. Just follow these steps.

Mix Dry Ingredients

I start by grabbing my large mixing bowl. In goes the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. I use a whisk to mix them up nice and evenly. This step gets all the dry ingredients cozy and ready for the wet stuff.

Blend Wet Ingredients

Next, I take another bowl for the wet ingredients. First, I whisk together the vegetable oil and sugars until they’re smooth. Then, I add the eggs one at a time, beating them in. Last, I stir in the vanilla extract and mashed sweet potatoes. This is where the magic begins with those sweet potatoes adding all that goodness.

Combine Wet and Dry Mixtures

Now it’s time to bring everything together. I slowly pour the wet ingredients into the dry, using a rubber spatula to fold them gently. I make sure not to over-mix—just until combined. This keeps the muffins fluffy and light. Then, I’m all set to fill my muffin tin and pop them in the oven.

Bake

It’s finally time to pop those muffins into the oven and let them work their magic. Get ready for your kitchen to be filled with a sweet, spicy aroma.

Fill Muffin Tins

I scoop the batter into the prepared muffin tin. I fill each cup about three-quarters full. This helps the muffins rise beautifully without spilling over. I sometimes use an ice cream scoop for even portions.

Baking Instructions

I place the muffin tin in the center of the preheated oven. Then, I let them bake for about 18 to 22 minutes. I know they’re done when a toothpick inserted in the center comes out clean. I let them cool in the tin for a few minutes, then transfer them to a cooling rack to finish cooling.

Cooling and Serve

I let the muffins cool in the tin for about 5 minutes. It makes them easier to handle and prevents them from crumbling. The aroma is so tempting!

Then, I move them to a cooling rack. This helps them cool evenly. Plus, it keeps the bottoms from getting soggy.

Once they’re cool to the touch, it’s time to serve! I love enjoying a muffin with a warm mug of tea. They also pair great with coffee. Sometimes, I can’t resist adding a little butter or honey on top.

Make-Ahead and Storage Tips

I love how sweet potato muffins can be made ahead. They’re perfect for busy mornings. Bake them the night before. Let them cool completely on a rack.

Once cool, I put them in an airtight container. I leave them on the counter for up to 2 days.

For longer storage, the refrigerator is my go-to. They stay fresh for about a week.

Freezing is an option too. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag. They last for up to 3 months this way.

When I’m ready to enjoy, I thaw them at room temp.

Conclusion

Making sweet potato muffins is truly a heartwarming experience that fills my kitchen with irresistible aromas and my heart with joy.

These muffins are not just a treat but a little piece of comfort that I can share with others or savor alone. Whether I’m preparing them for a cozy breakfast or storing them for future enjoyment, they always bring a smile to my face.

The combination of sweet potatoes and spices creates a delightful flavor that’s hard to resist. So, whenever you’re in the mood for a simple yet satisfying bake, give these muffins a try. They’re sure to become a favorite in your home too!