Maple Kissed Sweet Potato Muffins

Treat yourself to the cozy, autumn-inspired flavors of Maple Kissed Sweet Potato Muffins, a delightful blend of wholesome ingredients and warm spices. These tender muffins feature naturally sweet, mashed sweet potatoes, infused with the rich, caramel-like taste of pure maple syrup. Subtly spiced with cinnamon and nutmeg, and complemented by optional crunchy pecans or walnuts, each bite is a perfect balance of sweet and nutty. Made with pantry staples and ready in under an hour, this easy recipe is a comforting breakfast option, an afternoon snack, or a lovely addition to your holiday brunch table. Whether served warm from the oven or enjoyed later with a pat of butter, these moist and flavorful muffins are sure to become a family favorite. Perfect for fall baking, this recipe is a must-try for lovers of seasonal treats!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 medium (about 1 1/2 cups mashed) Sweet potatoes
• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter (melted and slightly cooled)
• 0.75 cups Maple syrup
• 0.25 cups Brown sugar
• 2 pieces Large eggs
• 1 teaspoons Vanilla extract
• 0.25 cups Milk
• 0.5 cups Pecans or walnuts (optional, chopped)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.

Step 2

Pierce the sweet potatoes with a fork and microwave them for 7-8 minutes or until soft. Alternatively, you can roast them in the oven for 45 minutes at 400°F (204°C). Once cooked, peel and mash them to achieve about 1 1/2 cups of mashed sweet potato. Set aside to cool slightly.

Step 3

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 4

In a large mixing bowl, combine the melted butter, maple syrup, brown sugar, and mashed sweet potato. Mix well until smooth.

Step 5

Add the eggs, vanilla extract, and milk to the wet ingredients, beating lightly until fully incorporated.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix as this can make the muffins dense.

Step 7

If using pecans or walnuts, gently fold them into the batter.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	1414 grams (1414.0g)

Amount per serving	% Daily Value*
Calories	3586

Total Fat 152.10g	195%
Saturated Fat 69.50g	348%
Polyunsaturated Fat 0.00g
Cholesterol 640mg	213%
Sodium 3240mg	141%
Total Carbohydrate 519.90g	189%
Dietary Fiber 31.60g	113%
Total Sugars 227.60g
Protein 54.10g	108%

Vitamin D 107IU	534%
Calcium 469mg	36%
Iron 19mg	106%
Potassium 820mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 5.9%

Carbs: 56.7%