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5 from 1 vote

Sweet Potato Pecan Muffins

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 12 muffins
Calories:
Author: Lauren Pacek

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
  • 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: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg