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 also add in good nutrients like beta-carotene and vitamins A and C. They’re perfect for breakfast, and can be enjoyed in the afternoon with some tea.
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!
I had to try them. So glad I did.
They turned out to be AMAZING, to say the least!
They were truly light, moist, and 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.
Best of all, each muffin is only 189 calories. You can eat a second one, guilt-free.
So good, they were gone in 24 hours. My family loved them!
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.
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, and the batter only needs minutes to prepare to make 12 muffins. And, 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!
Here’s a Great TIP For Sweet Potato…
- Boil one sweet potato the night before or in the morning for about 20 minutes, then 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 the skin. Then mash the potato with a fork in a small bowl. Measure one cup, then refrigerate until you’re ready for the recipe.
How to Make These Muffins? (*full recipe card on the bottom)
- Using a good whisk, whisk together the liquid ingredients with the brown sugar in a large mixing bowl.
- Then add the oats and flour. Whisk again until smooth and well combined.
- Add in the spices and baking powder, and salt.
- Whisk again until well combined.
5. Prepare a 12-muffin pan with muffin paper liners. Spoon the batter into your muffin cups and set them aside.
6. Make the brown sugar pecan topping. Top each muffin with a generous amount of brown sugar pecan mixture.
7. Bake for 22 to 25 minutes, until the toothpick comes out clean. And ENJOY!! 🙂
Have a good day!
If you love baking healthy muffins, then try these!
- Death by Chocolate Zucchini Muffins
- Banana Chocolate Chip Muffins
- Easy Pumpkin Muffins with Icing
- Lemon Zucchini Poppy Seed Muffins
- Cinnamon Pumpkin Muffins
- Blueberry Lemon Oat Muffins
Also, try our Cinnamon APPLE Sweet Potato Muffins which are dairy-free, nut-free, and even refined sugar-free! And our favorite Cinnamon Apple Cider Donuts!
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Need More Tasty Breakfast Ideas and Recipes, try these:
- Almond Raspberry Breakfast Bars
- Avocado Toast for Breakfast
- Spinach and Egg Breakfast Casserole
- Breakfast Egg Sliders to Go!
- Paleo Banana Chocolate Chip Muffins
WATCH: How to Make Our Cinnamon Sweet Potato Muffins? (1-Minute Video)
- 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
- Preheat oven to 350 degrees.
- Prepare a 12 muffin pan with muffins paper cups, and lightly coat with cooking spray.
- 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.
- Add and mix in 3/4 teaspoon of cinnamon, pumpkin pie spice, baking powder, and salt. Spoon batter into muffin cups. Set aside.
- 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.
- Bake for 22 to 25 minutes, or until the toothpick comes out clean.
- Yields: 12 muffins
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
Recipe slightly adapted from WebMD.com, 2014
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|Amount per serving|
|% Daily Value*|
|Total Fat 6.1g||8%|
|Saturated Fat 0.8g||4%|
|Total Carbohydrate 30.4g||11%|
|Dietary Fiber 1.4g||5%|
|Total Sugars 13.7g|
|Vitamin D 8mcg||41%|
|*The % Daily Value (DV) tells you how much a|