Save to Pinterest Moist, lightly spiced muffins combining the flavors of fluffy pancakes and sweet potatoes. Perfect for breakfast or snacking. Each bite brings a comforting blend of sweet potato and warm spices.
When I first made these for my family, we were amazed by how moist they turned out. Now they're a weekend staple, especially when we have leftover sweet potatoes.
Ingredients
- Mashed sweet potato: 1 cup (about 1 medium sweet potato, cooked and cooled)
- Eggs: 2 large
- Whole milk: 1/2 cup
- Unsalted butter: 1/4 cup, melted
- Maple syrup: 1/4 cup
- Vanilla extract: 1 tsp
- All-purpose flour: 1 1/4 cups
- Whole wheat flour: 1/2 cup
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Chopped pecans or walnuts (optional): 1/2 cup
- Mini chocolate chips (optional): 1/2 cup
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Wet Ingredients:
- In a large bowl, whisk together the mashed sweet potato, eggs, milk, melted butter, maple syrup, and vanilla extract until smooth.
- Combine Dry Ingredients:
- In another bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet & Dry:
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold in Mix-ins:
- Fold in any optional mix-ins such as nuts or chocolate chips.
- Fill Muffin Tin:
- Using a spoon or ice cream scoop, drop the batter evenly into the prepared muffin cups.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest My kids love helping scoop the batter into muffin tins. These muffins are always a hit when we have a lazy Sunday breakfast together.
Required Tools
Muffin tin, mixing bowls, whisk, ice cream scoop or spoon, and a wire rack are all you need for easy preparation and baking.
Allergen Information
These muffins contain wheat, eggs, and dairy. Choose mix-ins and substitutions carefully if you have allergies.
Nutritional Information
Each muffin contains about 160 calories, 6 g total fat, 24 g carbohydrates, and 3 g protein.
Save to Pinterest Enjoy these sweet potato pancake muffins warm, plain or with a drizzle of maple syrup for extra comfort.
Ask About This Recipe
- → Can I use canned sweet potato?
Yes, canned sweet potato works well. Ensure it is unsweetened and drain any excess liquid before mashing.
- → Are these muffins freezer-friendly?
Absolutely. Cool completely, then store in an airtight container in the freezer for up to 2 months. Thaw and reheat before serving.
- → What mix-ins can I add?
Pecans, walnuts, or chocolate chips are delicious options. Stir them in after combining the batter for variety.
- → How do I make these muffins dairy-free?
Use almond milk and coconut oil instead of cow's milk and butter for a dairy-free variation.
- → Can I use only all-purpose flour?
Yes. Substitute the whole wheat flour with an equal amount of all-purpose flour for a smoother texture.
- → Is there a substitute for maple syrup?
Honey or agave nectar can be used in place of maple syrup, keeping the sweetness balanced.