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Sweet Potato Muffin Recipe

Sweet Potato Muffins

Servings 12 Standard Size 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.


Recipe adapted from Karo® Syrup.
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