Sweet Potato Pecan Muffins
These Sweet Potato Pecan Muffins are sweet, flavored with Fall spices, and incredibly moist thanks to the addition of roasted sweet potatoes.
Servings: 12 muffins
Calories: 269kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- ½ cup apple sauce or vegetable oil
- 2 cups sweet potato about 2 medium-sized sweet potatoes, roasted and mashed
- ¾ cup pecans roughly chopped, plus more for topping the muffins
- honey for drizzling onto muffins
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.
- In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together. Set aside.
- In another medium-sized bowl, combine the sugars, eggs, oil, and mashed sweet potato until smooth.
- Add the wet ingredients to the dry and mix until just combined. Fold in the pecan pieces.
- Divide the batter between the muffin cups (they will be very full). Top with a few more pecan pieces. Drizzle the top of each muffin with a little honey. The honey helps the pecans on top to get candied a bit while baking.
- Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling completely.
Nutrition
Serving: 1 | Calories: 269kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 300mg | Fiber: 2g | Sugar: 25g