Sweet Potato Muffins
Updated Oct 27, 2025
Sweet potato muffins made with mashed sweet potatoes, cinnamon, and vanilla for a soft, lightly sweet muffin that’s easy to make and freezer-friendly.
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These are the best sweet potato muffins!
I started making these sweet potato muffins as a way to use up leftover mashed sweet potatoes, and now they’ve become a breakfast regular in my house. They’re soft, lightly sweet, and cinnamon-y. They make the kitchen smell amazing while they bake.
What I love about these sweet potato muffins is how simple they are pantry ingredients, no long prep time. Just mash, mix, and bake. They’re great on their own or with a little butter in the morning, and they freeze really well.
Happy Cooking!
– Yumna
Sweet Potato Muffins Ingredients
- Roasted sweet potatoes: I recommend roasting sweet potatoes or making baked sweet potatoes to bake off the extra moisture before mashing. Boiled sweet potatoes may make your muffins gummy and underbaked.
- Dry ingredients: All-purpose flour, baking powder, cinnamon, and salt. You can also add a pinch of nutmeg or pumpkin spice!
- Wet ingredients: Granulated sugar, unsweetened almond milk (or any plant-based milk), and vanilla extract.
How to Make Sweet Potato Muffins
Sweet Potato Muffin Recipe
Video
Ingredients
- Cooking spray as needed
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 ½ cups mashed roasted sweet potatoes
- ¾ cup almond milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 12-count muffin pan with parchment paper cups, then spray with non-stick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Set aside.
- In another large bowl, whisk together the mashed sweet potatoes, almond milk, and vanilla extract until smooth.
- Add the dry ingredients to the sweet potato mixture. Stir with a wooden spoon until combined.
- Scoop the batter into the prepared muffin pan, filling each muffin cavity about ¾ full.
- Bake for 25–30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool completely on a wire rack and serve.
Equipment
Notes
- My Top Tip: Roast the sweet potatoes ahead of time. This is the most time-consuming step, so if you do it in advance, it’ll only take you 30 minutes to make the muffins.
- Storage: Store the sweet potato muffins in an airtight container with a paper towel under them to absorb any moisture. I recommend storing them in a single layer, but if you need to stack them, place a piece of parchment paper between layers so they don’t stick together. The muffins will last for 3–4 days at room temperature and 4–5 days in the fridge.
- Freezing: Wrap each muffin individually in plastic wrap, then place them all in a zip-top freezer bag. They’ll last for up to 3 months in the freezer.
- Replace the almond milk with coconut milk
- Replace the sugar with coconut sugar
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add nuts or dried fruit. Mix some walnuts, pecans, raisins, or dried cranberries into the batter for sweetness and texture.
- Or, add chocolate. Stir in some chocolate chips, chunks, or nibs. I can confirm that this variation is kid-approved!
- Stir in some seeds. For extra protein, mix in some chia seeds or flaxseeds.
- Make the muffins savory. Add some grated cheese, spinach, or corn to the batter. It balances the sweet well!
Recipe Tips
- Roast the sweet potatoes ahead of time. This is the most time-consuming step, so if you do it in advance, it’ll only take you 30 minutes to make the muffins.
- Use parchment paper muffin cups. This batter is pretty moist, so it might stick to traditional muffin liners. I recommend parchment paper liners for the best results.
- Don’t overmix the batter. Just mix until you don’t see any more flour streaks. If you overmix, the muffins may bake unevenly or become extra chewy and tough.
- Let the muffins cool before you take them out of the pan. It’s tempting, but when you give it time, the steam that condenses around the muffins actually makes it easier to remove from pan. And then don’t forgot to cool them on the wire rack for a total of 15–20 minutes.
FAQs
I don’t recommend it. Yams have more starch than sweet potatoes, so they won’t add as much moisture to the muffins as sweet potatoes do.
You may have overmixed the batter. Remember to stir just to combine the wet and dry ingredients. Another reason might be that the baking powder wasn’t fresh, or that you used too much flour.
You may have used boiled sweet potatoes, which retain more water than roasted sweet potatoes. If you only have boiled sweet potatoes, try reducing the amount of liquid in the recipe, or drain excess moisture by placing them in a sieve or cheesecloth and squeezing out the water.
Even if you used parchment paper muffin liners and sprayed them with cooking spray, they might still stick. It’s a common issue, especially in recipes like this one that do not use added oil, which acts as a natural non-stick agent. Let the muffins cool completely in the pan before you try to remove the liners, and carefully peel away the liners instead of pulling them off quickly.
Comments
Hey there! This looks like a great recipe! Any idea if I can make this gluten free using oat or almond flour? Thanks!
Good question! I recommend using a gluten-free flour mix that’s meant for a 1:1 substitute for all-purpose flour instead of almond flour (or just oat, just coconut, etc.). Hope that helps!
Made twice…failed twice. Gummy and wet even after roasting sweet potatoes and letting them cook an extra 10 minutes. Safe to say I give up.
Oh no! I’m so sorry to hear these didn’t come out as you expected. I have two tips for this recipe that might help. First, make sure to just mix the batter until you don’t see any flour streaks. If you overmix the batter, the muffins can bake unevenly or become extra chewy and tough. Second, this might be a silly question, but are you sure you used sweet potatoes and not yams? Yams have much more starch and can cause these muffins to be gummy and dense, even when roasted.
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