Sweet Potato Muffins Recipe

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These sweet potato muffins are healthy and delicious, and they have great texture that rivals any bakery muffins!  They are moist and tender, and they smell so good – freshly baked muffins with cinnamon make your whole house smell so delicious!

Sweet Potato Muffins Recipe

I made these muffins when I had some leftover roasted sweet potatoes.  I was thinking – how can I use up those sweet potatoes?  And then I thought maybe they’ll be good in muffins :)  So I made sweet potato muffins, and everybody loved them.  This recipe is a keeper!

Sweet potato muffins are made with mashed sweet potatoes.  What I did was mashed the roasted sweet potato pieces with a fork.  You can also easily make mashed sweet potatoes by cooking a sweet potato in a microwave for 5 minutes, and then cutting it in half, scooping out the flesh with a spoon and mashing it in a bowl with a fork.

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Sweet Potato Muffins Recipe

These delicious sweet potato muffins have perfect texture and amazing taste!
Course: Breakfast
Cuisine: American


  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 egg
  • 2 tsp cinnamon
  • 1 tbsp baking power
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce
  • 2 cups sweet potatoes cooked and mashed


  • Preheat the oven to 375 F.
  • In one bowl, mix the flour, cinnamon, baking powder and salt.
  • In another bowl, mix the egg, sugar, oil, apple sauce and sweet potatoes.
  • Pour wet ingredients into dry ingredients and mix until combined.
  • Line the muffin tin (12 cups) with paper baking cups.
  • Put the muffin mixture in the muffin cups.
  • Put the sweet potato muffins in the oven and bake for 25 minutes.
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Here’s the picture of these delicious sweet potato muffins on a plate:

how to make sweet potato muffins

Enjoy these yummy sweet potato muffins for breakfast or for snack – yum! 

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  1. Just made these and love them!! Quick question though. Is the consistency supposed to be a little gummy in the middle or more like regular fluffy muffins? Mine came out a little gummy, but yummy none the less!

  2. I’ve made 2 batches of these FABULOUS muffins within 3 days! I had a ripe pear so I tossed it in, chopped of course. I’m taking this batch to work if my family will let me out the door with them!

  3. These look tasty! I’m curious, did you use all purpose flour? I was thinking of trying these but I would like to use white whole wheat flour. We are muffin lovers in my family, so I’m sure we’ll try this one soon!

    1. Hi Kara,
      I used all purpose flour. If you want to try whole wheat, I would put 1 cup white whole wheat flour and 1 cup all purpose white.
      Please let me know how they turn out with whole wheat!

  4. I made these today and they are some of the best muffins I ever had. My potatoes were really sweet so I was able to cut down the sugar and I threw in half a cup of chopped pecans. Thanks for this great recipe.

  5. I used half whole wheat flour and added pecans and orange zest. Very tasty. I got 12 regular size muffins and 6 jumbo muffins!

  6. 4 stars
    I just made these tonight and my husband, who DOES NOT like sweet potatoes said I better hide them because they are so good! Thank you for the recipe!

  7. 5 stars
    Thank your so much for this recipe. It was one of the ones with the least amount of ingredients and they tasted fantastic. Used extra batter for pancakes.

  8. 5 stars
    So yummy! I ran out of sweet potato at 1.5cups so I added two grated carrots. I also did all applesauce instead of half oil since I don’t usually keep it on hand. Perfect and healthy. Can’t wait to serve them at breakfast, just gotta keep my 8mon preggo self out of them for the night! Next time I think I’ll add raisins and pecans.

  9. Should I let the sweet potatoes cool before adding them to the mixture, or is it ok to add while they’re still warm?

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