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Cinnamon Sweet Potato Muffins

Cozy Up with Cinnamon Sweet Potato Muffins for Breakfast

Delight in these Cinnamon Sweet Potato Muffins, a nutritious breakfast option that is light, fluffy, and guilt-free.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 189
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Mashed Sweet Potato Can substitute with mashed pumpkin.
  • 1/2 cup Dark Brown Sugar Can substitute half with maple syrup or honey.
  • 1/3 cup Canola Oil Can substitute with melted coconut oil.
  • 1/2 cup Low-Fat Milk Can substitute with almond milk or oat milk.
  • 2 large Large Eggs No substitution if adhering to strict dietary needs.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 1 cup All-Purpose Flour Can substitute with whole wheat or gluten-free flour.
  • 1/2 cup Old-Fashioned Oats Instant oats can be used.
  • 1 teaspoon Pumpkin Pie Spice Can substitute with cinnamon, nutmeg, and ginger.
  • 1 teaspoon Cinnamon Divided use for muffins and crumble topping.
  • 1 teaspoon Baking Powder Ensure it is fresh.
  • 1/4 teaspoon Salt Adjust according to taste.
For the Topping
  • 1/2 cup Chopped Pecans Optional.
  • 1/4 teaspoon Remaining Cinnamon For topping.
  • 1/2 cup Additional Brown Sugar Skip if preferring less sweetness.

Equipment

  • Oven
  • muffin pan
  • mixing bowl
  • whisk
  • Spoon or Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan.
  2. In a mixing bowl, combine mashed sweet potato, dark brown sugar, canola oil, low-fat milk, eggs, and vanilla extract. Whisk until smooth.
  3. Stir in oats, flour, pumpkin pie spice, cinnamon, baking powder, and salt until just combined.
  4. Mix remaining cinnamon, brown sugar, and chopped pecans in a small bowl for the topping.
  5. Divide batter into muffin cups, fill two-thirds full, and sprinkle topping generously over each muffin.
  6. Bake for 22-25 minutes, checking doneness with a toothpick.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 189kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 24mgSodium: 180mgPotassium: 151mgFiber: 2gSugar: 8gVitamin A: 1100IUVitamin C: 1.5mgCalcium: 35mgIron: 0.7mg

Notes

Store leftovers in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to a week. Freeze for up to 3 months.

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