As much as I love pumpkin, I think it’s time to let another one of my favorite fall veggies have a turn here on the blog. Can I interest you in some delicious Sweet Potato Muffins? Move over pumpkin, there is a new muffin in town!
I absolutely adore sweet potatoes. Baked sweet potatoes, sweet potato fries, sweet potato tots, sweet potato casserole, you name it! Somehow I have never tried baking with them, so when my friends at Karo® Syrup asked if I would like to put my own spin on their Mini Sweet Potato Pecan Muffin recipe, I was excited to create a delicious fall breakfast or snack using sweet potatoes. Thank you to Karo Syrup for sponsoring this post.
These delicious muffins are packed full of fall flavor, thanks to the sweet potatoes, cinnamon and nutmeg. While the original recipe made mini muffins, I decided to shake it up a bit and make standard size muffins. I left out the pecans and as I often do with muffins, I replaced the all purpose flour with white whole wheat flour, to pack in some whole grains.
While you can use cooked, mashed sweet potatoes in this recipe, I went with canned sweet potatoes to keep things quick and easy. After draining the liquid off of my sweet potatoes, I measured one cup of the sweet potato chunks, and placed them in my mixer. The mixer did my “mashing” for me, and the one cup of sweet potato chunks blended down to 3/4 cup mashed sweet potatoes. Once the sweet potatoes were mashed, the other liquid ingredients are added to the mixer, including Karo Syrup, oil, eggs and vanilla. After that I simply stirred my dry ingredients together, including white whole wheat flour, sugar, baking powder, cinnamon, nutmeg and salt, then combined the wet and dry ingredients. Into my muffin tin they went and I topped them with a bit of cinnamon and sugar.
These muffins baked up in about 15 minutes. They are SO delicious. Karo’s sweetness helps keep these muffins moist and delicious. While somewhat similar to pumpkin, they have a unique sweetness, almost a bit of a tropical taste. I think the next time I make them I might have to mix in some shredded coconut and maybe some macadamia nuts. If you are a muffin lover like I am, this is certainly a recipe to add to your collection.
You can try the original recipe for Mini Sweet Potato Pecan Muffins here, or my version below.
SWEET POTATO MUFFINS
Sweet Potato Muffins
- 1-3/4 cups white whole wheat flour
- 1/3 cup sugar
- 2 teaspoons Argo® Baking Powder
- 1 teaspoon Spice Islands® Ground Saigon Cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon Spice Islands® Ground Nutmeg
- 3/4 cup mashed cooked sweet potato about 1 large potato
- 3/4 cup Karo® Syrup light or dark
- 1/3 cup Mazola® Corn Oil
- 2 eggs lightly beaten
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- TBSP Optional - 3 cinnamon sugar mixture for sprinkling on top prior to baking
- Preheat oven to 400°F. Line a muffin pan with 12 muffin liners.
- Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.
- Mix together sweet potato, corn syrup, oil, eggs and vanilla in a large bowl; stir in dry ingredients just until moistened. Spoon into prepared muffin cups, filling each about 3/4 full. Sprinkle muffin tops with cinnamon sugar mixture if desired.
- Bake for 16 to 19 minutes or until wooden pick inserted in center of muffin comes out clean. Cool 5 minutes; remove from pan.
- Recipe Note: For mashed sweet potatoes, you can use a baked or boiled fresh sweet potato OR well-drained canned sweet potatoes.
Baking is a way to show how much you care for someone, so bake a little extra! I hope that your family enjoys these muffins as much as we did. If you are a big pumpkin lover, give these a try, while similar, they are uniquely different and delicious. These are also going to be a great option in the spring when I always seem to have trouble getting my hands on pumpkin!
Disclosure: As a Bake A Little Extra Blog Ambassador, I am compensated for my posts with ACH Foods. All opinions however are mine and mine alone.