Sweet Potato Muffins

Squash-based treats are all the rage in the autumn months, but sometimes it feels like a lot of work to cut, seed, bake, and skin your favorite gourds before even starting a recipe. If you love fall fare but are just a little bit lazy, these sweet potato muffins are just what the doctor ordered.

Fans of sweet potato pie, take note. These muffins are warm, spicy and moist, and, I think, perfectly autumnal.

To prepare the sweet potato puree that is the basis of these muffins, poke some holes into a couple of sweet potatoes with a fork, and bake them until soft. Peel the skins off and mash them up real well; you don’t want any lumps. I don’t recommend putting them in a blender, as in my experience, this results in a gross, gluey mess.

Sweet Potato MuffinsPin

Sweet Potato Muffins

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course BREADS, Breakfast
Servings 12


  • 1 c + 2 Tbsp sweet potato puree
  • ¾ c coconut milk
  • c brown sugar
  • c water
  • ¼ c oil
  • 2 Tbsp  maple syrup
  • 1 Tbsp  lemon juice
  • 2 c flour
  • 2 tsp  baking powder
  • 1 tsp  baking soda
  • ½ tsp salt
  • ½ tsp  ground cinnamon
  • ¼ tsp  ground ginger
  • tsp ground nutmeg
  • 1 c fresh or dried cranberries, optional


  • Preheat oven to 400°F and lightly oil a muffin tin.
  • In a large bowl, mix together sweet potato puree, coconut milk, brown sugar, water, oil, maple syrup, and lemon juice.
  • In a medium bowl, sift together flour, baking powder, soda, salt, and spices.
  • Combine wet and dry mixtures until just moistened.
  • Spoon batter evenly into prepared pan.
  • Bake for 25-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Let muffins rest a moment in the pan, then cool slightly on a wire rack before serving.

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