​Cinnamon Sweet Potato Muffin Recipe

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Ever wanted to add a flavorful twist to your breakfast or dessert muffins? This cinnamon sweet potato muffin recipe might be just what you need, combining the nutritional benefits of sweet potatoes with the comforting sweetness of cinnamon.  

A muffin is sitting on top of a wooden cutting board.
Photo Credit: Recipes From Leftovers.

Why you’ll love this cinnamon sweet potato muffin recipe

A stack of cinnamon sweet potato muffins on a wooden cutting board.
Photo Credit: Recipes From Leftovers.

Cinnamon sweet potato muffins are a nice change from typical muffin recipes that start popping up at this time of year. They’re made with real sweet potatoes, adding a unique flavor and soft fluffy texture. This makes for delicious muffins that we all love. In fact, I may like as much as my new pumpkin banana bread recipe

Plus, these healthy sweet potato muffins are rich in vitamins and fiber from the sweet potatoes, giving you a healthier kick to start your day. And they’re the best way to get kids eating sweet potatoes!

Want the printable recipe card? It’s down at the bottom of this post.

Ingredients you need

Ingredients for sweet potato muffin recipe on a white background.
Photo Credit: Recipes From Leftovers.

For the batter:

  • 2 cups all-purpose flour 
  • 1 tsp baking powder 
  • 1 tsp baking soda
  • 1/2 tsp ground Cinnamon, 
  • 1/4 tsp ground ginger
  • 1/4 tsp cardamom
  • 1/4 tsp sea salt
  • 2 large eggs
  • 1/2 cup dark brown sugar 
  • 3/4 cup whole milk
  • 1/2 cup vegetable oil 
  • 1 tbsp apple cider vinegar
  • 1 cup of grated raw sweet potato

Streusel Topping

  • 3/4 cup all purpose flour
  • 3 tablespoons room temperature unsalted butter
  • 4 tablespoons brown sugar
  • 1/2 tsp ground cinnamon
  • pinch of salt

How to make this sweet potato muffin recipe

Here are the step-by-step instructions for making sweet potato muffins.

Preheat your oven to 350° F and prepare your muffin pan with paper liners. 

In a large bowl, combine flour with other dry ingredients. 

In a medium bowl, combine your wet ingredients.  

Add the wet ingredients to the dry ingredients in the large mixing bowl and mix your sweet potato muffin batter.

Spoon  batter into prepared muffin pan with muffin liners.

​Mix streusel topping in a small bowl and sprinkle over muffins. Bake for 25 minutes at 350 F.

Cool in the muffin tin on a wire rack for five minutes, then remove the muffins. Let them sit on the cooling rack for about 15 minutes. Then enjoy with a cup of coffee or tea.

Substitutions and Alternatives

A group of sweet potato muffins are sitting on a cooling rack.
Photo Credit: Recipes From Leftovers.

This easy muffin recipe lends itself well to substitutions. It’s a great recipe for using the spices, flours, and sweeteners you already have in your pantry.

Turn it into a pumpkin muffin recipe in a snap. Pumpkin puree is an excellent substitute if you’re not a fan of sweet potatoes.  It maintains a moist texture and also has nutritional benefits. 

For more healthy muffins, try whole wheat flour instead of regular flour. Or use gluten-free flours instead.

Want this easy recipe without milk? Try dairy-free milk instead. Use almond milk, cashew milk, coconut milk or soy milk for a dairy-free version.

​Replace the eggs with a flax egg. 

Swap out your brown sugar for white sugar, coconut sugar, maple syrup, or honey. Or forego added sweeteners altogether. The natural sweetness of the sweet potatoes may be enough for your palate.

These muffins are not just a flavorful twist to your muffin recipes but are also a nutritious one, thanks to the sweet potatoes.

Including this recipe in your meal planning can make your breakfast or dessert time extraordinary. Plus, they’re quite frugal and a smart way to use any leftover sweet potatoes. Store any leftovers in an airtight container in the fridge and enjoy them within two days.

Cinnamon Sweet Potato Muffin Recipe FAQs

Sweet potato muffins in a muffin tin.

Here are some commonly asked questions about this sweet potato muffin recipe.

How can I make this recipe more frugal?

In our area, sweet potatoes are one of the cheapest fresh produce vegetables we find at the supermarket. They’re also easy to grow in a garden. 

You could use leftover sweet potato puree, or mashed sweet potatoes, or buy in bulk. If you do this, store them in a root cellar so they last longer. 

How should I store the leftover muffins?

These fluffy muffins are best when fresh. However, you could store them in an air-tight container in the fridge for up to two days.

 To keep them longer, consider freezing them and reheating when needed.

Can I use other spices in this sweet potato muffin recipe?

Absolutely,!  Feel free to experiment with other spices like nutmeg or allspice to tweak the flavor to your liking. It’s all about finding what excites your taste buds!

Yield: 12

Sweet Potato Muffin Recipe

A sweet potato muffin is sitting on top of a wooden cutting board.

This easy sweet potato muffin recipe is fluffy, delicious, nutritious and frugal!.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 15 minutes
Total Time 55 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground Cinnamon,
  • 1/4 tsp ground ginger
  • 1/4 tsp cardamom
  • 1/4 tsp sea salt
  • 2 large eggs
  • 1/2 cup dark brown sugar
  • 3/4 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 cup of grated raw sweet potato

Streusel Topping

  • 3/4 cup all purpose flour
  • 3 tablespoons room temperature unsalted butter
  • 4 tablespoons brown sugar
  • 1/2 tsp ground cinnamon
  • pinch of salt

Instructions

  1. Preheat your oven to 350° F and prepare your muffin pan with paper liners.
  2. In a large bowl, combine flour with other dry ingredients. 
  3. In a medium bowl, combine your wet ingredients.  
  4. Add the wet ingredients to the dry ingredients in the large mixing bowl and mix your sweet potato muffin batter.
  5. Spoon  batter into prepared muffin pan with muffin liners.
  6. ​Mix streusel topping in a small bowl and sprinkle over muffins. Bake for 25 minutes at 350 F.
  7. Cool in the muffin tin on a wire rack for five minutes, then remove the muffins. Let them sit on the cooling rack for about 15 minutes. Then enjoy with a cup of coffee or tea.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 285Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 40mgSodium 234mgCarbohydrates 36gFiber 1gSugar 12gProtein 5g

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