These Sweet Potato Muffins are the quintessential fall muffin. Cinnamon, nutmeg, cloves, and allspice baking in your oven make your home smell better than a Bath & Body Works candle! Baked sweet potatoes ensure a moist muffin. No dry muffins here!
Even if you aren’t a huge fan of sweet potatoes, give these babies a try. They have won over my whole family with children ages 2-8! The terms sweet potato and yam have become interchangeable in the United States. For the purpose of this recipe, you want the orange yam so when you are grocery shopping make sure you buy that no matter what it is labeled as!
To bake the sweet potatoes (yams), scrub them clean and pat dry with a towel. Poke multiple times with a fork. Place directly on oven rack with a pan underneath to catch any drips. Bake at 375 degrees for 45 minutes or until soft. Turn the oven off, but leave the sweet potatoes in the oven for another 15 minutes (this helps the skin peel off easier). You can squeeze the flesh out or scoop out easily with a spoon.
Sweet Potato Muffins - karainthekitchen.com
- 2.5 cups sugar
- 12 Tablespoons butter, softened
- 3 eggs
- 1 pound baked sweet potatoes
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon allspice
Cream butter and sugar on medium speed for 3 minutes. Add eggs and sweet potatoes/yams and mix another 3 minutes.
In a separate bowl, whisk dry ingredients until well combined. Pour dry ingredients into the wet and mix on low until combined.
Spoon batter into well-greased muffin tins and fill 3/4 of the way. Bake at 350 degrees for 25 minutes or until golden brown and a toothpick comes out clean.
I hope you love these as much as we do! Please share and enjoy :)