These Sweet Potato Muffins are moist from mashed sweet potatoes and shredded carrots, flavorful from warm fall spices, and lightly sweetened with a streusel crumb topping. You are going to love these tender, tasty, fall muffins.
If you love sweet potato or pumpkin, these are a must-make. They stay moist for days, and they freeze well for extended use.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- Ground ginger: You can substitute ground nutmeg if you prefer, though it will slightly change the flavor.
- Mashed sweet potato: Bake or boil. If boiled, drain them well.
- Shredded carrots: Peel and finely shred them. You can substitute shredded zucchini, but squeeze out any extra moisture in a tea towel.
- Oil: Vegetable, canola, sunflower, or safflower oil.
- Vanilla extract: Use the pure stuff, please.
- Nuts: Add chopped pecans, walnuts, almonds, pistachios, or cashews.
- Butter: Unsalted or salted. If using salted butter, omit the added salt in the crumb topping.
How To Make Sweet Potato Muffins
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Whisk the flour, cinnamon, ginger, cloves, baking powder, baking soda, and salt together in a medium bowl.
- In a large bowl, combine the eggs, mashed sweet potato, shredded carrots, oil, sugar, and vanilla extract.
- In another medium bowl, stir the brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until smooth. Use a fork to stir in the flour until the mixture forms crumbs. Set the mixture aside for a few minutes.
- Add the flour mixture to the sweet potato mixture. Mix just until combined.
- Using a large cookie scoop, divide the batter evenly into a standard muffin tin filled with paper liners. Top with the crumb mixture and gently press it down so it sticks to the batter.
- Bake the muffins until set, or until a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs.
Baker’s Muffin Tips
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Level it off with a table knife, pushing the excess back into the flour canister.
- Line the muffin tin with paper liners. They help keep the muffins from sticking to the pan. I like the unbleached ones. They peel away perfectly from the muffins.
- Do not overmix the batter. Mix just until combined. Overmixing the batter can overactivate the gluten, making the muffins tough and gummy.
- Barely push the crumb topping into the batter. Ensure it is ever so slightly. You are just trying to get the crumbs to stick to the batter.
- White flour produces a lighter, fluffier muffin than whole-grain or whole-wheat flour. That is not to say some whole-wheat muffins are not absolutely delicious. It just depends on what you want the result to be from your muffin.
More Muffin Recipes
- cornbread muffins
- chocolate zucchini muffins
- blueberry oatmeal muffins
- zucchini muffins
- lemon blueberry muffins
- carrot cake muffins
- bran muffins
- double chocolate muffins
Sweet Potato Muffins
These Sweet Potato Muffins are moist from mashed sweet potatoes and shredded carrots, flavorful from warm fall spices, and lightly sweetened with a streusel crumb topping.
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Servings: 12 muffins
Calories: 483kcal
Ingredients
Sweet Potato Muffins
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup mashed sweet potato
- ½ cup finely shredded carrots
- ¾ cup vegetable oil
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts optional
Streusel Topping
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 1¼ cups all-purpose flour
Instructions
- Preheat the oven to 400° F. Line a 12-count standard muffin tin with paper liners.
- Whisk the flour, ground cinnamon, ground ginger, ground cloves, baking powder, baking soda, and salt together in a medium bowl.
- In a large bowl, combine the eggs, mashed sweet potato, shredded carrots, vegetable oil, brown sugar, and vanilla extract.
- In another medium bowl, stir the brown sugar, granulated sugar, ground cinnamon, and salt. Stir in the melted butter until smooth. Use a fork to stir in the flour until the mixture forms large crumbs. Set the mixture aside for a few minutes.
- Stir the flour mixture into the sweet potato mixture. Mix just until combined. Fold in the chopped walnuts, if using.
- Using a 3-tablespoon cookie scoop, divide the batter into the prepared pan. Top with the crumb mixture and gently press it down so it sticks to the batter.
- Bake the muffins for 5 minutes. Then, reduce the oven to 350°F. Bake for an additional 10-12 minutes, or until a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs.
Notes
- Store the muffins in an airtight container at room temperature for up to 4 days.
- Freeze in a freezer-safe container for up to 3 months. Thaw in the same container at room temperature for several hours.
Nutrition
Calories: 483kcal | Carbohydrates: 59g | Protein: 6g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 257mg | Potassium: 233mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5654IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg
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