Sweet Potato Pecan Muffins
Cozy, tender muffins packed with mashed sweet potato and crunchy pecans, warmly spiced and finished with a sparkly sugar top.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.75 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1.5 cup mashed cooked sweet potato cooled
- 0.75 cup buttermilk shake well
- 0.5 cup vegetable oil
- 1.5 tsp vanilla extract
- 1 cup pecans, chopped lightly toasted if desired
- 2 tbsp turbinado sugar for topping
- 0.25 cup pecans, chopped for topping, optional
Instructions
Preparation Steps
- Heat oven to 400°F. Line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
- In another bowl, whisk sweet potato, brown sugar, granulated sugar, buttermilk, oil, and vanilla until smooth.
- Fold the wet mixture into the dry ingredients just until no dry streaks remain.
- Stir in the chopped pecans. Do not overmix.
- Divide batter among liners, filling about three-quarters full. Sprinkle with turbinado sugar and extra pecans.
- Bake 16–19 minutes, until domed and a tester comes out clean or with a few moist crumbs.
- Cool in pan 5 minutes, then move muffins to a rack to finish cooling.
Notes
Swap buttermilk with whole milk plus 2 tsp lemon juice for a quick substitute. Add 1/2 cup chocolate chips or dried cranberries for a fun twist. Store airtight at room temperature for 2 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Sweet Potato Pecan Muffins flavors. All ingredient ratios and instructions are independently developed.