This post may include affiliate links; for details, see our disclosure policy.

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.

Sweet potato muffins

There’s nothing better than a baked sweet potato, but what about turning this bright orange root vegetable into a baked good? Try these Sweet Potato Muffins! Adding mashed sweet potato to baked goods makes them deliciously moist. These tall, fluffy muffins are perfectly cinnamon spiced and the ideal side dish for a fall meal. They’re also great for snacks or breakfast, slathered with a bit of nut butter! They even made our 4 year old realize he liked sweet potatoes.

Ingredients for sweet potato muffins

These sweet potato muffins use mostly common baked good ingredients you probably already have on hand, outside of the sweet potato. You’ll also need applesauce, which helps to keep the muffins extra light and fluffy. Here’s what’s in these sweet potato muffins:

  • Mashed sweet potato
  • All purpose flour
  • Cinnamon
  • Baking soda, baking powder and salt
  • Eggs
  • Milk
  • Brown sugar
  • Neutral oil (like grapeseed, organic vegetable or organic canola)
  • Unsweetened applesauce

All you have to do? Cook the sweet potato, mix the dries with the wets, bake and enjoy. We’ve customized the muffin batter to make tall, fluffy muffins: because no one likes a stubby muffin! They’re great for fall dinners (like Thanksgiving or Christmas), or quick mornings with a slather of nut butter.

Sweet potato muffins

Three ways to cook a sweet potato

There are a few ways to cook the potato for these sweet potato muffins. The most ideal way? Muffins are a great way to use leftover roasted sweet potatoes. But you can cook them up especially for this recipe. Here’s what to know about each method:

  • Steamed: This takes a little longer, about 30 minutes, but comes out with the perfect moist potatoes. Go to Steamed Sweet Potato.
  • Quick baked: How to bake potatoes quickly? Cut them in half! This method saves loads of time in the oven. Go to Baked Sweet Potato.

Important: We don’t recommend using our Microwave Sweet Potato method here: the sweet potato can come out very dry and make for a very thick dough (depending on the age of the potatoes and the power of your microwave). Because of the variability, we suggest using either steamed or baked sweet potatoes.

Sweet potato muffins recipe

Variations and mix-ins

These sweet potato muffins are perfect as is: tall and fluffy with a sprinkle of sugar on top! But want to vary them? Here are some tasty mix-ins and variations:

  • Nuts: Add ½ cup chopped pecans or walnuts to the batter, or sprinkle about ⅓ cup on the tops, split between the muffins
  • Chocolate chips: Why not? Add ½ cup dark chocolate chips to the batter
  • Drizzle: Drizzle with 1-Minute Powdered Sugar Icing
  • Cinnamon: Use 1 tablespoon cinnamon instead of 2 teaspoons for a more intense flavor
  • Cardamom: Use 1 teaspoon cardamom and 2 teaspoons cinnamon for spiced intruige
  • Dairy free: Use non-dairy milk like oat milk (for vegan, you can try with a flax egg, but we have not tested this variation)
  • Bread: Make the same batter into Sweet Potato Bread! Bake it in a loaf pan at 350 for 45 minutes, then add foil on top and bake another 25 minutes until a toothpick comes out clean.
Sweet potato muffin recipe
That’s our 4 year old’s hand: finally convinced he really does like sweet potatoes!

Storage info for sweet potato muffins

How to store sweet potato muffins once you’ve baked them up? Here are best practices:

  • Room temperature: Store up to 4 days in a sealed container with a paper towel on the bottom and top. This helps to keep the tops from becoming moist and sticky.
  • Refrigerated: Store refrigerated up to 1 week or more. This tends to dry out the muffins a bit, but helps them to store longer.
  • Frozen: Place in a sealed container and freeze for up to 3 months.

More sweet potato recipes

Are you sweet potato obsessed? (We are.) Here are a few more tasty sweet potato recipes to try:

This sweet potato muffins recipe is….

Vegetarian. For dairy-free, use oat milk or other non-dairy milk.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet potato muffins

Sweet Potato Muffins

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x


This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.


  • 1 cup mashed sweet potato (1 medium sweet potato)
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup milk (or non-dairy milk)
  • 2/3 cup brown sugar
  • ⅓ cup neutral oil (or substitute melted butter)
  • ½ cup unsweetened applesauce
  • Granulated sugar, for the topping


  1. Cook the sweet potato: Make a or Steamed Sweet Potato (30 minutes), Quick Baked Sweet Potato (35 minutes), or Boiled Sweet Potato (peeled first; 15 minutes)*. Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. While the potato cooks, preheat and prep the batter.
  2. Preheat: Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  3. Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly (there will be a good amount of batter, which makes for tall muffins). Sprinkle the tops with granulated sugar.
  4. Bake: Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.


*We don’t recommend using our Microwave Sweet Potato method here: the sweet potato can come out very dry and make for a very thick dough (depending on the age of the potatoes and the power of your microwave). Because of the variability, we suggest using either steamed, baked or boiled sweet potatoes.

  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Keywords: Sweet potato muffins

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. This is one of my go-to winter muffin recipes. They’re great and very forgiving. I’ve made this recipe written as is, as well as tried making them with one or more modifications, such as using Swerve brown “sugar” in place of the real thing, replacing half the flour with crushed bran flakes, omitting the fat and using a little more yogurt and applesauce to replace it, and adding a couple scoops of protein. Oh – and most important – adding a cup of fresh or frozen cranberries! They’ve always turned out great no matter what I’ve done with them!

  2. I’m wondering if you could post the nutritional values of the Sweet Potato Muffins, I made them last night and they were wonderful! Thank you,

  3. These are delicious! Used a banana instead of applesauce – can’t wait to make these again!

  4. Lovely recipe! I made 12 muffins and second batch 24 mini muffins–plus a bonus four full size! Used turbinado sugar instead of white on top.

    They did spill over the top of my cups when they rose, though, so they didn’t look QUITE as lovely as your pictures.

    1. You could try plain yogurt! We’d go with 1/3 cup then mix it with 2 tablespoons water to get a thinner texture that’s closer to applesauce. We haven’t tried it, so it’s at your own risk: good luck!

  5. My muffins turned out very lumpy because the batter was super thick and didn’t settle in oven. Why would my muffins turn out like this with the directions/ingredients?

    1. Hmm good question! How did you cook your sweet potato? Did you mash it very well before adding it to the batter, is it possible it could have been lumpy? I will follow up with you on email to troubleshoot!

    2. Note to commenters: Katie and I investigated this offline and found that the batter came out thick because of the microwaved sweet potato method stated in the recipe. Because of the variability of microwaving, we’ve removed this as an option for cooking the sweet potato. The muffins with roasted sweet potato puree turned out great! Thanks to Katie for reporting this!

  6. Wonderful recipe! I used the extra cinnamon and used a banana in place of apple sauce and they taste delicious! Thank you for sharing the recipe – tonight was the first time I made these, but it certainly won’t be the last! Cheers, Sam : )

  7. great idea, already love sweet potatoes, have never seen them in a muffin before, very creative, thank you!

See More Comments