Best 6 Spiced Sweet Potato Muffins Recipes

SWEET POTATO SPICE MUFFINS

Steps:

• In a large bowl, mix together the sugar, eggs cooking oil and sweet potato.
• Sift together the flour, salt, baking powder and all of the spices and fold into sweet potato mixture.
• Finally fold in the raisins, if you are using them.
• Spoon batter into 12 greased or paper lined muffin tins.
• Bake at 350 degrees F for about 20-25 minutes or until a toothpick inserted in the centre comes out clean.

SPICED SWEET POTATO MUFFINS

Steps:

• Preheat oven to 180°C (fan)/200°C/400°F/gas mark 6.
• Place 15 muffin cases in a muffin tin.
• Sift 125g plain flour, 125g wholemeal flour, 1 teaspoon baking powder, 1/2 teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon, 1/2 teaspoon mixed spice and 1/4 teaspoon nutmeg together in a large mixing bowl. Stir in 125g sugar. Use your fingers to break down any lumps if needed. Stir in a pinch of salt (if using).
• In a separate bowl or jug whisk together 200g sweet potato purée, 120ml oat milk, 120ml sunflower oil, 1 tablespoon cider vinegar or lemon juice and 2 tablespoons maple syrup (if using).
• Fold the sweet potato mixture into the flour until just combined, stir in 100g raisins (if using) then spoon into the muffin cases.
• Bake in the centre of the oven for 25 minutes or until a skewer inserted in the centre comes out clean and the muffins are firm to the touch.
• Allow to cool in the tin for five minutes then remove and allow to cool completely on a wire rack.
• Store in an airtight container for 2-3 days or can be frozen.

SPICED SWEET POTATO MUFFINS

Steps:

• In a large bowl, combine the flour, 1 cup sugar, orange zest, baking powder, ginger, salt and baking soda. In a small bowl, combine eggs and sweet potatoes; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter. , Bake at 400° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , In a small bowl, combine the ginger butter ingredients. Serve with warm muffins.

SWEET-POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
• Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
• Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
• Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

DELICIOUS SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

GLUTEN-FREE SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.