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Ultimate Moist & Fluffy Sweet Potato Muffins with Warm Spices

A stack of golden brown sweet potato muffins, with one muffin broken open to show the moist, orange interior.
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Make the best sweet potato muffins today! This simple, one-bowl recipe delivers incredibly moist and fluffy bakery-style muffins packed with warm fall spices like cinnamon and nutmeg. Perfect for an easy breakfast or a satisfying snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 cup sweet potato puree (about 1 large sweet potato, baked and mashed)
  • 1/4 cup milk (any kind)
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional Streusel Topping: 1/4 cup flour, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, 2 tablespoons cold butter (cut in)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy, about 2 minutes. This step helps create a fluffy texture.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the sweet potato puree and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; a few streaks of flour are fine. If using, gently fold in the chopped nuts.
  7. If making the streusel, combine the streusel ingredients in a small bowl using your fingers until crumbly. Sprinkle evenly over the tops of the batter in the muffin cups.
  8. Fill the muffin cups about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best moisture, use homemade sweet potato puree from baked sweet potatoes rather than canned if possible.
  • You can make these ahead of time; they stay moist for several days stored in an airtight container at room temperature.
  • To make these a healthy sweet potato treat, substitute half the all-purpose flour with whole wheat flour.

Nutrition

Find it online: https://carlacooking.com/sweet-potato-muffins-ultimate-moist-fluffy-recipe/