Hearty sweet potatoes, cinnamon, and nutmeg combine to make these sweet, perfectly poppable Sweet Potato Muffins. These are a must-have at your holiday table!
Servings12 servings
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 2 medium sweet potatoes rinsed & scrubbed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tbsp heavy cream
- 1 1/2 tsp vanilla extract
Instructions
Bake the Sweet Potatoes:
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Preheat the oven to 375 F.
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Place the sweet potatoes on a baking dish, then place in the oven.
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Bake the sweet potatoes until tender (about 35-45 minutes), then scrape out the meat of the potatoes.
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Whip the potatoes until nice and creamy, then set to the side until it’s cool.
Prepare Muffin Batter:
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In a medium bowl, combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk until everything is well combined.
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In another bowl, combine the oil, whipped sweet potatoes, eggs, milk, and vanilla extract. Mix thoroughly.
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Add the wet mixture to the dry ingredients and fold to combine. (Note: the muffin batter will be thick!)
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Using a scoop or 1/4 measuring cup, spoon the batter into the muffin pan.
Bake the Muffins:
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Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean
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Let cool before serving. Enjoy!
