Cinnamon Sweet Potato Muffins

Cinnamon Sweet Potato Muffins are loaded with mashed sweet potato, good old-fashioned oats, eggs, milk, and cinnamon, then topped with a cinnamon brown sugar crumble, making these muffins sweet, fluffy, and delicious. YUM!

I never imagined using sweet potatoes to make muffins, but then again, why not? Sweet potatoes give these muffins their moist texture and a delicate flavor with minimal fat!
They’re perfect for breakfast and can be enjoyed in the afternoon with some tea or coffee.

For more muffin recipes, try our Cinnamon APPLE Sweet Potato Muffins which are dairy-free, nut-free, and refined sugar-free!  And, don’t miss our Cinnamon Apple Cider Donuts, they are easy too.

Baked muffins on a white serving platter.

Why use sweet potatoes in baked goods?

  • They add good nutrients like beta-carotene and vitamins A and C.
  • They are loaded with fiber.
  • A good source of potassium.
  • Low in calories and fat.
  • Contains complex carbohydrates which are released at a steady pace, and are good for a constant source of energy.


Cinnamon Sweet Potato Muffins…

I haven’t made muffins in a long time, and that’s because they usually end up on my hips. But regardless, these cinnamon sweet potato muffins caught my eye while reading a health magazine, and they sounded too good to pass up! 

They turned out to be AMAZING, to say the least! These muffins were very light, and moist, with a fluffy texture inside. Delicious! Each bite offers that cozy warm cinnamon flavor throughout the muffin; while the fluffy texture inside will keep everyone guessing what’s in the middle.

The original recipe calls for chopped pecans in the crumble mixture, but I didn’t have any on hand.  I am sure it is even better with some chopped pecans or walnuts added on top.

Best of all, each muffin is only 189 calories. You can eat a second one, guilt-free. 😉

A white and silver platter with baked muffins.

How to make them?

This recipe is SO EASY!  I love making these cinnamon sweet potato muffins often.

  • Also, this recipe is a good way to use some of your leftover sweet potatoes, either baked or boiled.
  • You only need 1 cup of mashed sweet potato.
  • And the batter only needs minutes to prepare to make 12 muffins. 
  • Plus, you don’t need to use an electric mixer either – a good whisk will do the job.

Cinnamon Sweet Potato Muffins are a great way to give your family a muffin that contains nutrient-dense veggies and healthy oats. 

Try this recipe …it’s a keeper!

Cinnamon sweet potato muffin cut in halve on a serving platter,

Easy Tips to Mash the Sweet Potato…

  • Boil one sweet potato the night before or in the morning for about 20 minutes. Turn off the heat and let it sit for a while longer in the hot water. It will continue to cook the potato.
  • Sweet potato is ready when a fork can easily slide through the potato.  Remove from water, let it cool, and peel and discard the skin.
  • Next, mash the potato with a fork in a small bowl.  Measure ONLY one cup, then refrigerate until you’re ready for the recipe. Reserve the extra in a container for another recipe.
One sweet potato mashed with a fork in a white bowl.

Quick overview of ingredients needed

  • mashed sweet potato
  • dark brown sugar
  • canola oil
  • low-fat milk
  • large eggs
  • vanilla extract
  • all-purpose flour
  • old-fashioned oats (not instant)
  • pumpkin pie spice
  • ground cinnamon
  • baking powder
  • pinch of salt
  • Optional: chopped pecans
  • cooking spray

Easy directions to make them… (*full recipe card, plus video below!)

  1. Use a good whisk, and whisk together the liquid ingredients with the brown sugar in a large mixing bowl.
  2. Then add in the oats and flour. Whisk until the mixture is smooth and well combined.
  3. Add in the spices and baking powder, and salt.
  4. Whisk again until well combined.
4 Basic steps to whisk the ingredients in a large mixing bowl.

5. Prepare a 12-muffin pan with muffin paper liners. Spoon the batter into your muffin cups and set them aside.

6. OPTIONAL: Make the brown sugar pecan topping. Top each muffin batter with a generous amount of brown sugar pecan mixture.

7. Bake for 22 to 25 minutes, until the toothpick comes out clean.

Options for substitutions…

  • use almond milk, or oat milk
  • use maple syrup in place of sugar

More Healthy Muffins You’ll Love! 

WATCH VIDEO: How to Make Our Cinnamon Sweet Potato Muffins? (1-minute)


Additional Breakfast Recipes…

Hi friends!  Are you baking with us?  If you try our cinnamon sweet potato muffins recipe, let us know and leave a comment and a star rating in our recipe card below. Don’t forget to enter your email address in our ‘Subscribe Box’ and receive our recipes FREE!

Yield: 12 muffins

Cinnamon Sweet Potato Muffins

Baked muffins on a white serving platter.

Cinnamon Sweet Potato Muffins are loaded with mashed sweet potato, good old-fashioned oats, eggs, milk, and cinnamon, then topped with a cinnamon brown sugar crumble, making these muffins sweet, fluffy, and delicious!

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes


  • 1 cup (328 grams) mashed sweet potato
  • 1 cup (220 grams) (packed) dark brown sugar- divided
  • 1/4 cup (54.4 grams) canola oil
  • 1/2 cup ( 8 Tbsp.) low-fat milk
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 cup (136 grams) all-purpose flour
  • 1 cup (80 grams) old-fashioned oats (not instant)
  • 1/2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon- divided
  • 2 tsp. baking powder
  • pinch of salt
  • Optional: 3 Tbsp. chopped pecans
  • cooking spray


  1. Preheat oven to 350 degrees.
  2. Prepare a 12 muffin pan with muffins paper cups, and lightly coat with cooking spray.
  3. Whisk together sweet potato, 1/2 cup brown sugar, oil, milk, eggs, and vanilla in a large bowl. Add oats and flour. Whisk until smooth and well combined.
  4. Add and mix in 3/4 teaspoon of cinnamon, pumpkin pie spice, baking powder, and salt. Spoon batter into muffin cups. Set aside.
  5. In a small bowl, combine the remaining 1/4 teaspoon of cinnamon, and remaining 1/2 cup of brown sugar and pecans. Top each muffin with a generous sprinkle of the brown sugar pecan mixture.
  6. Bake for 22 to 25 minutes, or until the toothpick comes out clean.
  7. Yields: 12 muffins

Nutrition Information:


12 servings

Serving Size:

1 muffin

Amount Per Serving: Calories: 189Total Fat: 6.1gSaturated Fat: 0.8gCholesterol: 32mgSodium: 48mgCarbohydrates: 30.4gFiber: 1.4gSugar: 13.7gProtein: 3.7g

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Cinnamon Sweet Potato Muffins by

Recipe slightly adapted from, 2014 

Happy Baking!  🙂

anna and liz selfie

Welcome! From Anna and Liz

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  1. Tried these. Good flavor. While I’m a fan of oatmeal, it doesn’t do any favors to these muffins. I didn’t like the chew the oatmeal gave them. IF I tried again, I’d either try to switch out more flour for oats or possibly grind oats to a powder before adding.

    1. Hi Marsha! This is the original recipe I found in the magazine, so you can easily adapt the recipe to your liking. Everyone has a preference when it comes to flavor and textures, and we encourage everyone to try them. Then you can make the changes to please your taste, as others have (you can read them in our comments below). Thanks so much for trying our recipe and hope you will continue to try others. Have a great weekend! 🙂

  2. So SO good! I’ve never put sweet potatoes in muffins before. I made a few mods :almond milk and whole wheat flour, 1/4 cup sugar and no extra sugar on top. I also didn’t have a muffin tin so made it into a loaf. An extra 15 minutes in the oven and it is divine. Hard not to eat the whole thing!

    1. So glad to hear you enjoyed our muffins recipe! Love how you adapted our recipe to your liking. These are the most amazing, and the most popular muffins on our site. I love the fact you made it into a loaf of bread, perfect! Thanks so much for letting us know you had a great outcome! Hope to hear from you again. 🙂

  3. Hello and thanks for the recipe. I would like to know if anyone has tried almond milk or any other besides low fat?

    1. HI Cheryl, and yes, I have tried this recipe with both, almond milk, and oat milk, and they turned out delicious. I have friends who have used coconut milk with this recipe, and again, it doesn’t alter the flavor. I hope this helps! 🙂

    1. Thank you Emily!… and welcome to our blog, it’s so nice to meet you. Grab a cup of coffee and stay awhile and enjoy some of our recipes. Have a great week! 🙂

  4. These turned out great! I had leftover sweet potatoes from the ones I mashed for my Thanksgiving pies! This is a great addition to a quick fall breakfast or brunch. I had 2 with plain Greek yogurt…looking back at the nutrition facts lol I probably should have had one but November is out the window for counting anything besides blessings! They were moist and smelled so good. Will definitely make these again.

    1. Hi Monica! So glad to hear you enjoyed our recipe! And welcome to our blog, it’s so nice to meet you! Come back soon and bake with us again! Thanks so much.
      Xo Anna