Sweet Potato Muffins

Sweet potatoes are one of my favorite foods, and I use them in just about every way possible thanks to my various sweet potato recipes. I’m talking roasted, baked, mashed, used in soups and stews, sweet potato fries, and, of course, baked goods like these sweet potato muffins. For a long time, I thought of sweet potatoes strictly as a savory ingredient, until I took a multicultural foods class in college. When my group chose to make a sweet potato pie while studying southern cuisine, it completely changed the way I thought about baking with sweet potatoes.

Ever since that class nearly 20 years ago, I’ve been experimenting with sweet potatoes in sweeter recipes. And these muffins have become one of my favorites. They’re naturally sweet, perfectly soft, and simple enough for everyday baking. They work just as well for breakfast as they do for a snack. And the fact that my two-year-old happily eats them makes them a total win in my book.

Ingredient Notes And Substitutions

This recipe comes together with just a handful of simple ingredients. Here are a few of my notes about the main components: 

• Mashed sweet potatoes: I find that a twelve-ounce baked sweet potato is enough for one cup. I often make mashed sweet potatoes, Instant Pot sweet potatoes, or baked sweet potatoes for family dinners, mashing them until smooth, and reserving a cup of the plain potatoes to make muffins, too. I don’t like to use roasted sweet potatoes for this recipe, because their crispier consistency makes them more difficult to mash and can impact the texture of the muffins. May sub 1 cup canned pumpkin for the sweet potato.
• Milk: Use any dairy milk or unsweetened dairy-free milk for this recipe to help bind the batter while adding a small amount of calcium.
• Maple syrup: I prefer the subtle maple flavor of maple syrup, finding it enhances the natural sweetness of the sweet potatoes well. But I’ve also used honey if I don’t have maple syrup on hand for whatever reason. I don’t recommend using applesauce, as it is likely to make the batter too moist.
• Flour: I use all-purpose flour as the base of the muffin batter.
• Granulated sugar: Just a little bit helps enhance the sweetness of the muffins while giving them structure. For a refined sugar-free recipe, swap the granulated sugar with 1/4 cup of maple syrup. Just keep in mind that the texture of the muffins will change slightly.
• Ground cinnamon: This adds warmth to the batter, enhancing the sweetness of the muffins while giving them a little more depth.

Find the ingredient list with exact measurements in the recipe card below.

Make These Gluten Free

When baking for friends and family, I swap the all-purpose flour with a 1:1 gluten-free flour to keep these sweet potato muffins gluten-free. King Arthur gluten-free flour is my go-to, but any brand will work.

I don’t recommend using a gluten-free flour substitute such as almond flour or coconut flour, because they impact the texture of the batter.

Make These Nut Free

I like to include chopped pecans for a little extra nutty flavor and crunch, but they’re completely optional. Feel free to omit them to keep the muffins nut-free, leaving them out entirely, or adding chocolate chips instead.

Time To Bake

With various tests, I’m happy to say I’ve perfected this recipe, making it as simple and foolproof as possible. Here’s how the muffins come together: 

1. Preheat oven: To begin, preheat the oven, allowing plenty of time for it to become nice and hot, which promotes even baking. Then, generously grease a muffin tin with cooking spray to prevent sticking.
2. Combine ingredients: Mix the wet ingredients in a large bowl until completely smooth. Then, add the dry ingredients, and whisk just until combined. Be careful not to overmix, or the muffins will become dense and tough. Gently fold in the chopped pecans, if using.
3. Bake: Divide the batter evenly between the muffin cups, filling each well about 2/3 of the way full. Then, transfer the muffins to the oven, and bake just until they’re tall, lightly browned, and a toothpick inserted into the center comes out clean. I like to place my muffin pan on a baking sheet to make it easier to transfer in and out of the oven.
4. Cool: Let the muffins cool in the pan slightly. Then, transfer them to a wire rack to cool completely. It’s tempting to dig in right away, but letting the muffins cool allows them to set and helps them hold their shape.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Let Them Cool And Enjoy

Once the muffins have cooled, they’re ready to enjoy. I usually reach for one in the morning alongside a protein coffee, cinnamon coconut latte, or tea. Then, for a more well-rounded meal, I add a savory breakfast meal prep idea. Sometimes I add these egg bites with cottage cheese or sheet pan eggs.

They’re also great as an afternoon snack, either on their own or with a banana berry smoothie. Soft, lightly sweet, and easy to grab, these muffins are a great grab-and-go option for busy days. And they’re just as good fresh as they are later in the week.

Storage Options

Once cool, leftover sweet potato muffins store well in an airtight container at room temperature for up to 4 days. Or, for a longer-lasting option, I freeze them for up to 3 months, storing them in a sealable bag.

To serve, I thaw frozen muffins in the fridge or at room temperature. Then, I enjoy them cold, or warm them in 15-30 second intervals in the microwave.

Recipe Changelog

• February 2026: We previously published a version of this recipe that was grain-free sweet potato muffins. It was made with mashed sweet potato, banana, almond flour, and almond butter. Download the previous version here.

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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