How do you make sweet potato muffins
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Sweet Potato Muffins Recipe

Sweet potato muffins are edible within 3 months if kept in the freezer, so, hectic prep for a creative breakfast is no longer in the scenario. Microwaving them until they’re soft is the best way to reheat.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert, Muffins
Cuisine: American
Keyword: healthy sweet potato muffins, sweet potato muffin recipe, sweet potato muffins
Servings: 4 servings
Calories: 266kcal
Author: Luna Regina


  • 2/3 cup sweet potato
  • 1/3 cup milk
  • 1/3 cup unsalted butter
  • 1/3 cup light-colored syrup or sugar
  • 1 1/2 eggs
  • 1 cup cornstarch
  • 1 cup whole-wheat flour
  • 1/2 tsp salt
  • 1/2 cup pumpkin seeds



  • Wash and chop the sweet potatoes into thin slices, then boil until well-done. Mash them by hand or simply run them through a blender until completely soft and smooth, then set aside.
  • Make the muffin mixture: Combine the dry ingredients in a medium bowl: cornstarch, whole-wheat flour and salt. Set aside. Mix together the blended sweet potato, beaten eggs, butter, syrup and milk. Stir in the dry ingredients until they're fully incorporated and moistened.


  • Preheat oven to 375°F. Line the baking sheet with 12 muffin liners.
  • Coat the muffin liners with nonstick spray, then scoop the muffin mixture into the liners (up to 3/4 of the capacity). Sprinkle them with extra sugar or toppings if desired.
  • Oven-bake for 25-30 minutes. After that, you can check their doneness by inserting a wooden pick and see if the pick comes out clean without any tiny muffin scraps stuck to it.
  • Let them sit for another 5 minutes, then remove the pan from the oven.
  • Serve alone while still hot or slather some whipped cream on. For leftovers, you can reheat them in the oven for a couple of minutes.


Serving: 1muffin | Calories: 266kcal | Carbohydrates: 25.9g | Protein: 2.3g | Fat: 5.9g | Saturated Fat: 3.5g | Cholesterol: 35mg | Sodium: 149mg | Fiber: 0.8g | Sugar: 6.7g