Sweet Potato Muffin Recipe

4.87 from 250 votes

Easy sweet potato muffins made with mashed sweet potatoes, cinnamon, and a few pantry staples, ready in about 35 minutes!

Prep Time10

Cook Time25

Total Time35

Cuisine: American

Diet: Vegan

Servings: muffins

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.

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.

This recipe has been updated in October 2023, but if you like the original version, you can still find it here:

Please note that Metric conversions are estimates only.

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