Easy Sweet Potato Muffins

Made using a cinnamon swirl muffin mix and infused with sweet potatoes and pecans, these quick and easy sweet potato muffins are moist, tender, and bursting with some of my favorite fall flavors.

Dearly beloved,

We are gathered here today to join together these muffins and our bellies. I would like to thank each of you for coming to be a part of this union and promise that it will be a wholly satisfying endeavor. Because your belly and these sweet potato muffins were meant to be. Some might call it destiny, some might call it happenstance, I call it a blessing.

I whipped up this sweet potato muffin recipe a few weeks back out of my love for the Krusteaz cinnamon swirl crumb cake and muffin baking mix and my desire to start my personal sweet potato season off as soon as possible. The two seemed like they were made for one another so I tested out an idea and struck gold.

These muffins are moist, tender, and bursting with some of my favorite fall flavors. The best part though, to me, is how incredibly simple they are to mix together. I mean, you don’t even have to measure anything except for 1/3 of a cup of water. There is much to be said for made from scratch muffins, but there is sure praise left to go around for the shortcuts as well!

I encourage (urge) you to make this muffin recipe as soon as possible because I just know it will become a favorite among everyone who tries it.

Recipe Ingredients

• Krusteaz cinnamon swirl mix or a similar mix
• Canned sweet potatoes, not yams (see the end of the post about using fresh sweet potatoes)
• Egg
• Chopped pecans (optional)
• Water 

How to Make Sweet Potato Muffins

Drain your sweet potatoes and place them in a medium bowl. Mash them up a bit with a fork to make pureed sweet potato of sorts. Then add the remaining wet ingredients (the egg and water) to the mashed sweet potato.

Stir until it’s all nice and blend-able. (new word alert!).

Pour in the muffin mix—just the mix, not the cinnamon sugar packet.

Stir that up until well combined and no dry spots remain. It will be a little lumpy and that is okay.

Many of us are a little lumpy at various times in our lives and we are still very much loved as well. 🙂

Divide batter evenly among 12 muffin cups. I like to use paper muffin liners in these, especially if I’m going to be taking them places because it makes serving and handing them out so much easier. 

You can get this pretty blue muffin pan in blue or lavender by clicking here.

Sprinkle the top of each muffin with about a tablespoon of the cinnamon and brown sugar streusel topping that came in your muffin mix box.

Top with a little sprinkling of pecans, if desired. 

Bake at 350 for about 20 minutes or until the center springs back when lightly pressed. 

Note: after 20 minutes at 350 degrees these muffins will be hot. 

Oh my goodness!

Can we all just meet up inside my computer screen for muffins and coffee?

Hurry! Hurry! Sit down while they’re still warm. 🙂

Storage

• Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.
• You can also freeze the muffins for up to 3 months. Thaw at room temperature and you can quickly reheat in the microwave.

Recipe Notes

• Here are some add-ins you can mix into your muffin batter:
  • Chocolate chips
  • Chopped pecans, walnuts, or almonds (you can also just add these to the streusel topping as I did).
  • Raisins
• You can easily use a mini muffin tin to make 24 mini muffins too. The cooking time should be similar.
• These also taste great when served with nut butter; either peanut butter or almond butter.
• Double-check the box cake ingredients, but these muffins are naturally dairy-free. To make them vegan, use a flax egg instead.

Recipe FAQs

Can I use fresh sweet potato instead of canned sweet potato?

If your fixin’ to use fresh sweet potatoes instead of canned sweet potato for your sweet potato muffins keep this in mind:

• Prepare the sweet potatoes (this can be done a day or so before if you like).
• Pierce the potatoes all over with a fork and place them on a foil-lined baking sheet.
• Bake at 400 degrees for about 45 minutes or until the inside is soft when stuck with a fork.
• Remove and let cool.
• When the potatoes cool off, peel and mash the roasted sweet potato (fork or masher will do) until any big ole lumps disappear.
• Measure approximately 3 cups of mashed sweet potato puree.

Why do you use sweet potatoes and not yams in this muffin recipe?

Well, ya’ll, the recipe is sweet potato muffins, not yam muffins LOL. But seriously, keep in mind many sweet potatoes are incorrectly labeled as yams.  This happens even more so in the South. Yams are not very common in the US. They are truly pretty rare. You definitely want to use sweet potatoes (pretty copper-colored veggie) in this sweet potato muffin recipe since yams are typically starchier than sweet potatoes and they tend to cook differently.  So check the labels like in the picture below. 

Check out these other sensational sweet potato recipes:

Sweet Potato Casserole with Marshmallows

Sweet Potato Pie, Southern Plate-Style

Vegan Sweet Potato Cake With Maple Cashew Icing

Easy Candied Sweet Potatoes

Loaded Sweet Potatoes With Marshmallows

Sweet Potato Bread With Cinnamon Swirl

 

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Gratefully,

Stacey Lynn 

P.S. I’d love to hear from you in the comments below.