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Overhead closeup view of muffin tin with sweet potato muffins with one with a bite taken out of it

Sweet Potato Muffins

These Sweet Potato Muffins are made with real sweet potatoes that have been roasted and pureed. They're topped with a delicious cinnamon streusel and finished with an icing drizzle. They make for the perfect fall or winter breakfast or afternoon coffee snack!
5 from 2 votes
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Muffin Recipes, Sweet Potato Desserts, Sweet Potato Recipes
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Makes: 16 muffins
Author: Sues

Ingredients

  • 1 ½ lbs sweet potatoes (about 2 large)*
  • ¼ cup + 1 Tbsp milk, divided
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract

Cinnamon Streusel

  • ½ cup all-purpose flour
  • ¼ cup packed brown sugar
  • 1 ½ tsp ground cinnamon
  • 3 Tbsp chilled butter, cut into pieces

Icing

  • ½ cup confectioners' sugar
  • 1 Tbsp milk
  • Pinch salt

Instructions

  • Preheat oven to 400 degrees and line a baking sheet with foil. Place sweet potatoes on baking sheet and pierce all over with a fork.
  • Bake potatoes for 45-60 minutes, until skin is wrinkled and potatoes are fork tender. Remove from oven and lower oven temperature to 375 degrees.
  • When potatoes are cool enough to touch, peel skin off them and place them in a blender or food processor with 1 Tbsp milk. Process until smooth. Measure out 2 cups of puree and then remove 2 Tbsp from it (you can eat or discard the 2 Tbsp as you won't need it).
  • In a medium bowl, whisk together flour, baking soda, baking powder, ground cinnamon, salt, ground nutmeg, ground ginger, and ground cloves.
  • In a separate large bowl, stir together sweet potato puree, brown sugar, granulated sugar, eggs, vegetable oil, remaining ¼ cup milk, and vanilla until well combined.
  • Add dry ingredients to wet ingredients and stir until just combined, taking care not to over-mix.
  • Line 16 standard-size muffin cups with papers and spoon batter into each (I like to use a large cookie scoop) almost all the way to the top. Sprinkle cinnamon streusel over each.
  • Bake for about 20 minutes, until a toothpick stuck into the center comes out clean. Let muffins cool in tins for a few minutes before moving to a metal rack to cool completely.
  • Once muffins are cooled, drizzle icing over them.

Cinnamon Streusel

  • In a small bowl, whisk together flour, brown sugar, and cinnamon.
  • Using a pastry cutter, a fork, or your fingers, cut butter into flour mixture until pea-size clumps form.

Icing

  • In a small bowl, whisk together confectioners' sugar, milk, and salt until well combined.

Notes

*If you prefer not to puree your own sweet potatoes, you can use canned sweet potato puree – use the entire can (which should be about 2 cups minus 2 Tbsp).
  • Store sweet potato muffins in an airtight container at room temperature for up to 4 days. I recommend putting a paper towel on the bottom of the container to absorb any moisture.
  • If you want to keep them longer, you can also freeze them by putting them in a large Ziplock bag. They should keep for 3-4 months in the freezer.
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