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Sweet Potato Pecan Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 12 muffins
Author: Lauren Pacek
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup apple sauce, or vegetable oil
  • 2 cups sweet potato, about 2 medium-sized sweet potatoes, roasted and mashed
  • 3/4 cup pecans, roughly chopped, plus more for topping the muffins
  • honey, for drizzling onto muffins
  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.
  2. In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together. Set aside.
  3. In another medium-sized bowl, combine the sugars, eggs, oil, and mashed sweet potato until smooth.
  4. Add the wet ingredients to the dry and mix until just combined. Fold in the pecan pieces.
  5. 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.
  6. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
  7. Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling completely.