Name: Sweet Potato Muffins Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup plant-based milk (soy works best); 2 teaspoons apple cider vinegar; 1 (15-ounce) can sweet potato puree; ½ cup neutral oil; ½ cup brown sugar; 1 (3.9-ounce) cup unsweetened applesauce; 1 ¾ cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ¼ teaspoon ground nutmeg (optional); ½ teaspoon ground ginger (optional); ½ teaspoon salt

Jump to Recipe· 4.7 from 49 reviews

If you’re on the hunt for a cozy, comforting treat that doubles as a nutritious bite, this Sweet Potato Muffins Recipe is exactly what you need. I’ve baked these muffins a dozen times, tweaking little things here and there, and trust me, these come out moist, fluffy, and packed with warm autumnal spices every single time. Whether you’re making breakfast, a snack, or a dessert, these muffins will quickly become your new favorite – and I’ll walk you through every step so yours turn out just right!

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Why This Recipe Works

Perfect Moisture Balance: The combination of sweet potato puree and applesauce keeps these muffins super moist without being dense.
Warm, Inviting Flavors: A mix of cinnamon, nutmeg, and ginger adding that quintessential fall vibe that makes these muffins irresistible.
Easy Vegan Swap: Using plant-based milk and apple cider vinegar creates a simple vegan buttermilk substitute that helps the muffins rise beautifully.
No Fuss Technique: Minimal mixing and a quick resting time make the process straightforward, avoiding tough, gummy muffins.

The image shows seven warm muffins, some placed inside a dark metal muffin tray and some outside on a white marbled surface. The muffins have a rough, cracked top texture with a golden brown color, each sitting in light brown paper wrappers with ridged sides. The muffin tray looks old and worn, adding a rustic feel to the scene. A light gray cloth is slightly visible on the lower right side, adding softness to the image. The lighting highlights the muffins’ slightly shiny texture, making them look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Sweet Potato Muffins Recipe plays an important role in texture and flavor. Choosing the right components can make a huge difference, so I always opt for fresh spices and pure sweet potato puree for that natural sweetness and depth.

Plant-based milk: Using soy milk works best here because it’s creamy and slightly thick, but almond or oat milk will do in a pinch.
Apple cider vinegar: Reacts with baking soda to give a light, tender crumb, mimicking buttermilk.
All-purpose flour: Provides structure, just enough to hold everything together without heaviness.
Baking powder and baking soda: The perfect combo for a good rise and a delicate texture.
Cinnamon, nutmeg, ginger: These warm spices add that cozy, spiced flavor that pairs so well with sweet potatoes.
Salt: Balances sweetness and enhances all the flavors.
Sweet potato puree: The star of the show—rich, naturally sweet, and full of moisture.
Neutral oil: Keeps the muffins soft without interfering with the flavor, I prefer sunflower or canola oil.
Brown sugar: Adds depth with its molasses notes, better than plain white sugar for richness.
Unsweetened applesauce: Boosts moisture and works as an extra binding agent.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Sweet Potato Muffins Recipe is how forgiving it is to tweaks. I’ve tried adding my own twists, and you can too! Feel free to adjust spices or mix-ins to suit what you have on hand or prefer flavor-wise.

Nutty Twist: I love throwing in chopped walnuts or pecans right on top before baking for a crunchy contrast and a personal signature touch.
Spice It Up: Once, I added a pinch of cloves and cardamom to the spices for an extra aromatic touch, which made these muffins even more special during winter.
Sweetener Swap: You can replace brown sugar with maple syrup for a more natural sweetness, just reduce the plant-based milk by a few tablespoons to balance wet ingredients.
Gluten-Free Version: Try swapping the all-purpose flour for a gluten-free blend, but I recommend adding a teaspoon of xanthan gum for better texture.

Step-by-Step: How I Make Sweet Potato Muffins Recipe

Step 1: Preparing the Vegan Buttermilk

Start by mixing your plant-based milk with apple cider vinegar in a small cup. Set it aside for about 5 minutes until it thickens and curdles slightly – this little trick helps create a tender crumb much like buttermilk would in traditional recipes.

Step 2: Mixing the Dry Ingredients

In a big bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt. Getting these evenly combined now means no pockets of leavening agents later, which is key to an even rise!

Step 3: Combining the Wet Ingredients

In another bowl, mix the sweet potato puree, neutral oil, brown sugar, applesauce, and your prepared “buttermilk.” Stir until it’s completely combined and smooth. I love how this step smells already – that sweet potato aroma is so inviting.

Step 4: Bringing Wet & Dry Together

Pour the wet mixture into the dry ingredients, then gently fold them together just until combined. Resist the urge to overmix—even if you see a few small lumps, that’s totally fine! An overworked batter leads to dense, rubbery muffins, and that’s the last thing we want.

Step 5: Resting & Baking

Letting the batter rest for about 10 minutes while the oven preheats to 375℉ makes a noticeable difference in fluffiness by allowing the gluten to relax. Then, scoop the batter generously, filling each muffin cup to the top for those lovely domed tops. Bake for 18 to 20 minutes until a toothpick inserted comes out clean. Let them cool in the pan for 10 minutes, then move to a rack to cool completely.

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Pro Tips for Making Sweet Potato Muffins Recipe

Don’t Skip the Rest: That 10-minute rest after mixing is a game-changer for soft, fluffy muffins.
Filling the Muffin Cups: Fill them all the way up for bakery-style domes; less filling means flatter muffins.
Avoid Overmixing: Stir only until no dry flour remains—lumps are okay! It keeps texture light and tender.
Choosing the Right Oil: Use a neutral oil like sunflower to avoid overpowering the sweet potato flavor.

How to Serve Sweet Potato Muffins Recipe

The image shows a group of orange-brown muffins with a rough, cracked top texture scattered on a white marbled surface. The muffins have pleated white baking liners and are placed at different angles, some lying on their sides and others standing upright. One muffin sits inside a metal muffin tray that looks old and used, positioned toward the top right of the image. A white cloth with light gray stripes is partially visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often like to sprinkle chopped pecans or walnuts on top just before baking – the nuts toast lightly during baking and add a beautiful nutty crunch. Sometimes a handful of vegan chocolate chips also sneaks in for a sweet surprise that pairs brilliantly with the spices.

Side Dishes

For a cozy breakfast spread, these muffins go wonderfully alongside a cup of spiced chai or a smooth latte. I’ve also enjoyed them with dairy-free yogurt and fresh fruit for a balanced brunch or mid-afternoon snack.

Creative Ways to Present

I love arranging these muffins on a rustic wooden board with little bowls of jam, nut butter, and fresh berries for a brunch buffet. For holidays, sprucing them up with a light dusting of cinnamon sugar or drizzling maple glaze turns these into an elegant crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover muffins in an airtight container at room temperature, and they stay fresh for about 3 days. Keeping them covered well ensures they don’t dry out, preserving moisture and flavor.

Freezing

If you want to make these ahead for busy mornings, freezing works like a charm! Just wrap each muffin individually in plastic wrap and stash them in a freezer bag. When I do this, they keep their texture and taste beautifully for up to 3 months.

Reheating

To bring frozen muffins back to life, I usually thaw them overnight in the fridge. Then, a quick 15-20 seconds in the microwave or a 5-minute toast in the oven restores that freshly baked warmth and tenderness perfectly.

FAQs

Can I use fresh sweet potatoes instead of canned puree?

Absolutely! If you can’t find canned sweet potato puree, just boil or steam peeled sweet potatoes until tender, then mash or blend them until smooth. Use about 1 ½ cups of fresh puree in place of the canned version, just like in the recipe notes.
Can I make these muffins gluten-free?

Yes, substituting the all-purpose flour with a gluten-free blend works well. To improve texture, add about a teaspoon of xanthan gum if your blend doesn’t contain it, and be mindful not to overmix the batter.
Why should I let the batter rest before baking?

Resting the batter for 10 minutes allows the gluten to relax and the leavening agents to start their work, resulting in softer, fluffier muffins with better rise.
How do I avoid dry muffins?

To keep your muffins moist, make sure to measure flour properly (spoon and level it) and avoid overmixing. Using applesauce along with sweet potato puree helps lock in moisture, so don’t skip those!
Can I add mix-ins like nuts or chocolate chips?

Definitely! Toss in a handful of chopped nuts or vegan chocolate chips for extra texture and flavor, and you can even sprinkle some on top before baking for a pretty presentation.

Final Thoughts

This Sweet Potato Muffins Recipe is one of those recipes I come back to when I want something simple yet satisfying, healthy yet indulgent. It’s perfect for an easy morning, a cozy afternoon with tea, or feeding a crowd because everyone just loves them. Give it a try—you’ll find it’s the kind of recipe you’ll want to keep in your back pocket for whenever you need a taste of home and comfort. I can’t wait to hear what you think!