Sweet Potato Spice Muffins Recipes

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SWEET POTATO SPICE MUFFINS



Sweet Potato Spice Muffins image

Sweet Potato Spice Muffins - such a quick & easy recipe for moist, delicious muffins and a perfect use for leftover sweet potatoes too! #brunch #breakfast #snacks #easymuffinrecipes

Provided by Barry C. Parsons

Categories     Muffins, Scones, and Tea Biscuits

Time 30m

Number Of Ingredients 14

¾ cups sugar
2 eggs
½ cup cooking oil
1 cup sweet potato, mashed or pureed
1 ½ cups flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
1 tsp allspice
¼ tsp cloves
1 tsp ground ginger
½ tsp ground cardamom
1 cup golden raisins, optional

Steps:

  • In a large bowl, mix together the sugar, eggs cooking oil and sweet potato.
  • Sift together the flour, salt, baking powder and all of the spices and fold into sweet potato mixture.
  • Finally fold in the raisins, if you are using them.
  • Spoon batter into 12 greased or paper lined muffin tins.
  • Bake at 350 degrees F for about 20-25 minutes or until a toothpick inserted in the centre comes out clean.

Nutrition Facts : Calories 262 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 muffin, Sodium 264 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SPICED SWEET POTATO MUFFINS



Spiced Sweet Potato Muffins image

Minced gingerroot and dried orange peel enhance the taste of these spiced muffins. I especially love the whipped ginger butter served with these holiday treats. -Susan Bracken, State College, Pennsylvania

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
1 cup plus 1 tablespoon sugar, divided
3 teaspoons grated orange zest
1-1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1 cup cold mashed sweet potatoes (prepared without milk and butter)
1/4 teaspoon ground cinnamon
GINGER BUTTER:
1/2 cup butter, softened
2 tablespoons finely chopped crystallized ginger

Steps:

  • In a large bowl, combine the flour, 1 cup sugar, orange zest, baking powder, ginger, salt and baking soda. In a small bowl, combine eggs and sweet potatoes; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter. , Bake at 400° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , In a small bowl, combine the ginger butter ingredients. Serve with warm muffins.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 347mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

DELICIOUS SWEET POTATO MUFFINS



Delicious Sweet Potato Muffins image

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Provided by Diana Moutsopoulos

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
  • Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g

SWEET POTATO-CHOCOLATE CHIP MUFFINS



Sweet Potato-Chocolate Chip Muffins image

These sweet potato-chocolate chip muffins are easy to make and delicious.

Provided by 2411

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 45m

Yield 15

Number Of Ingredients 12

2 cups cooked and mashed sweet potato
¾ cup brown sugar
¼ cup vegetable oil
¼ cup water
2 eggs
1 ½ cups all-purpose flour
1 teaspoon pumpkin pie spice
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease or line 15 muffin cups with paper liners.
  • Mix sweet potato, brown sugar, oil, water, and eggs together in a large bowl using an electric mixer or by hand.
  • Mix flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Blend into sweet potato mixture until combined. Stir in chocolate chips.
  • Spoon batter into the prepared muffin cups, filling each about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 27.7 g, Cholesterol 21.8 mg, Fat 6 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 127.2 mg, Sugar 14.6 g

GLUTEN-FREE SWEET POTATO MUFFINS



Gluten-Free Sweet Potato Muffins image

I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy. These are just as good as any traditional recipe, maybe better! If you don't have sweet potato on hand, canned pumpkin may be used instead. -Kallee Krong-Mccreery, Escondido, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Snacks

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

2-1/4 cups gluten-free all-purpose baking flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
3 large eggs, room temperature
1 cup mashed sweet potatoes
2/3 cup honey
2 tablespoons coconut oil, melted
1 tablespoon olive oil
1 teaspoon vanilla extract
3 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 217mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

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May 25, 2019 - Sweet Potato Spice Muffins - such a quick & easy recipe for moist, delicious muffins and a perfect use for leftover sweet potatoes too!
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