Mini Sweet Potato Muffins

Name: Mini Sweet Potato Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 1 h
Yield: 28 mini muffins
Ingredients: 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; ½ teaspoon allspice; ½ teaspoon ground cloves; ½ teaspoon ground ginger; ¼ teaspoon salt; ¾ cup mashed sweet potatoes; ½ cup granulated sugar; ¼ cup light brown sugar; ⅓ cup oil; ½ cup milk; 2 tablespoons mild or medium molasses; 2 teaspoons vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
32 mins
Total Time
1 hr
Servings
28 mini muffins
Calories
75 kcal
Course
Breakfast, Bread
Cuisine
American

Mini Sweet Potato Muffins

Jade Rice

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The muffins are super soft and tender in the interior with slight chewiness around the edges. They’re springy, moist, fluffy, light, and accidentally vegan but you’d never guess it!

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Ingredients

Servings

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon salt or to taste
¾ cup mashed sweet potatoes *see cooking note below
½ cup granulated sugar
¼ cup light brown sugar packed
⅓ cup oil vegetable, canola, or liquid coconut oil will work
½ cup milk I used unsweetened cashew milk, any milk may be used
2 tablespoons mild or medium molasses
2 teaspoons vanilla extract

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Instructions

Preheat oven to 400F. Spray two 12-count mini muffin pans (or one 12-count regular muffin pan) very well with floured cooking spray or grease and flour the pans; set aside. Note – You will likely have extra batter beyond 24 mini muffins or 12 regular and with it I made one mini loaf, or make approximately 28 mini muffins.
To a large bowl add the flour, baking powder, cinnamon, allspice, cloves, ginger, salt, and whisk together; set aside.
To a separate large bowl add the mashed sweet potatoes, sugars, oil, milk, molasses, vanilla, and whisk until combined.
Pour the wet sweet potato mixture over the dry ingredients, and stir until just combined; don’t overmix.
Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity, filling to 3/4-full; don’t overfill.
Bake for about 17 to 18 minutes (start checking at 12 minutes because all mini muffins pans, ovens, and climates vary; keep a close eye on them because mini muffins cook quickly) or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.

Notes

*To cook the sweet potato: Quickly cook the sweet potato by peeling, dice into 1/2-inch cubes, place cubes into a microwave safe bowl, add 3 to 4 tablespoons of water, cover with plasticwrap, microwave on high power for about 15 minutes or until fork-tender, drain excess water, and mash well.
Bake time: Mini muffin pans vary dramatically in how much batter they hold. Bake until the centers are set, springy to the touch, and toothpick is clean; start checking early on them.
Storage: Muffins will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.
Adapted from Mini Pumpkin Chocolate Chip Muffins.

Nutrition Information

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Serving 1 Calories 75kcal (4%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Cholesterol 2mg (1%) Sodium 62mg (3%) Sugar 7g (14%)