SIMPLE Sweet Potato Muffins Recipe — Be Greedy Eats

These Simple Sweet Potato Muffins are moist with a tender crumb! Made with fresh sweet potato puree and the perfect amount of spices, these sweet potato muffins are a must-have. They are perfect for any time or meal!

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WARM, MOIST, AND TENDER!

This time of year is all about foods that warm and fill me up! Potatoes do that and more! They are one of my favorite things to eat and cook with, especially sweet potatoes. But, this time, I wanted something baked and sweet. What better than one of my favorite things, MUFFINS!

My Simple Sweet Potato Muffins are easy to make and even easier to devour! They have just the right amount of sweetness and spice to make your mouth water. I couldn’t get enough of these muffins; and, I know y’all won’t be able to either!

Tips & Tricks for Making the Best Muffins

Muffins can be very easy and simple to make! But, without the right steps, they can easily become flat and dense. Here are a few tips and tricks to help you make the best muffins you’ve ever had:

Room Temperature Ingredients are Key! This will help with trapping air when making the emulsion. The trapped air will then expand creating a light and fluffy product.
Use a High-Temperature 1st and then a Lower-Temperature. You want your muffins to be puffed up. Start the muffins off with a higher temperature such as 400°F for 5 minutes. Then, turn the heat down to 350°F for the remaining cooking period.
Mix the Dry & Wet Ingredients Separately First! Mixing in separate bowls first is key. Gradually adding the liquid into the dry keeps the batter from being overworked.
Try using Oil and Sour Cream! Using oil instead of butter when making muffins creates muffins that are even moister. The sour cream will assist with this as well. Sour Cream has a higher fat content than milk or buttermilk.
Try Using an Ice Cream Scoop! Using an ice cream scoop to portion your batter helps to create muffins that are consistent in size and shape. Plus, it helps you stay clean throughout the process.

Simple Sweet Potato Muffin Ingredients

The ingredients in this recipe are probably sitting in your pantry right now! They are very easy to use and can easily be found in any store. But, let’s still walk through them to understand them.

All-Purpose Flour: The flour acts as the binder for the batter. It provides the muffins with some structure when baked. Stick to regular all-purpose flour when making quick bread like this.
Granulated Sugar: For sweetness, you’re going to need some type of sugar, of course! White sugar will work just fine with this recipe. It enhances the natural sweetness in the sweet potatoes as well.
Brown Sugar: I decided to add some brown sugar to this recipe because of the added molasses flavor in it. Brown sugar and sweet potatoes are a great combo as well! You’ll only need a small amount for this recipe.
Leaveners: Fluffy muffins need some type of leavening agent to help them rise. I used both baking powder and baking soda in this recipe. Without it, you’ll have dense muffins.
Salt: Baked goods always need just a little bit of salt to help balance out their overall sweetness. You don’t want to get crazy with the salt though. You’ll end up having salty muffins if you do.
Pumpkin Pie Spice: I decided to add some pumpkin spice mix to the recipe for some additional warmth. Pumpkin Spice is a mixture of cinnamon, ground ginger, nutmeg, and ground clove. It’s a lot easier to use a spice mixture rather than use individual spices. It’ll save you some time.

Sweet Potatoes: You’ll need about 1 medium sweet potato for this recipe. It needs to be cooked first and then mashed or pureed. You can either boil or bake the sweet potato.
Eggs: The eggs act as a second binder for the muffins. You want to always make sure that your eggs are at room temperature. Cold ingredients can affect the overall rise and texture of the final product.
Vegetable Oil: This right here is the magic ingredient for muffins! I love adding vegetable oil to my muffins. It makes the muffins very moist and soft.
Sour Cream: Instead of using milk, I always go for sour cream when baking. It has a higher fat content which aids in making the muffins moist and fluffy.
Pure Vanilla Extract: The vanilla adds some extra flavor to the muffins. I always suggest using pure vanilla extract. The imitation vanilla flavor will have your muffins tasting artificial.
Butter: For the topping, I added some melted butter to help the flour, cinnamon, and brown sugar stick to the pecans.
Cinnamon: The cinnamon added a little bit of spice to the pecan topping. It was delicious! I could’ve eaten them by themselves.
Pecans: Pecans and sweet potatoes are one of my favorite ingredient combinations. The soft sweet potatoes mixed with the crunch from the pecans are amazing. The pecans also added some dimension to the muffins.

How to Make Simple Sweet Potato Muffins

Once you have sorted out all of the ingredients for the muffins, the muffin-making process is very simple to do! They are called quick-breads for a reason!

Once the ingredients are fully mixed you are good to go. Don’t worry about the batter being slightly lumpy either. It is meant to have some texture.

The full written recipe is below, but here’s an overview.

STEP 1: Preheat the Oven & Cook the Sweet Potatoes. Preheat the oven to 400°F. Boil the sweet potatoes until tender (about 30 minutes). Line a muffin pan with cupcake liners. Set the muffin pan aside for later use.
STEP 2: Make the Topping & Sift the Dry Ingredients. Combine the ingredients for the topping in a small bowl and hold for later use. In a large bowl, sift together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin spice. Set aside.
STEP 3: Mash the Sweet Potatoes. When tender, cut the sweet potatoes and scrape out the flesh. Mash or blend the sweet potatoes until smooth. Measure out 1½ cups of purée for later use.

STEP 4: Mix the Wet Ingredients. With an electric or stand mixer and paddle attachment mix the egg, sweet potato mash, vegetable oil, sour cream, and vanilla extract.
STEP 5: Add the Dry Ingredients. Add the dry ingredients to the wet ingredients and fold with a rubber spatula. Remember to not overmix. The muffin mix should be slightly lumpy.
STEP 6: Fill the Liners with Batter & Top with Pecan Topping. Equally, divide the muffin batter between each of the cupcake liners and top with the pecan topping.
STEP 7: Bake the Muffins. Bake the muffins for 10 minutes at 400°F. Turn the heat down to 350°F and bake for another 5 - 10 minutes, or until a toothpick is inserted into the muffins and comes out clean. Remove the muffins from the oven and allow them to cool. Serve and enjoy!

I’d love to hear your feedback about these Simple Sweet Potato Muffins! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!

Simple Sweet Potato Muffins

WARM, MOIST, AND TENDER!

Tips & Tricks for Making the Best Muffins

Simple Sweet Potato Muffin Ingredients

How to Make Simple Sweet Potato Muffins