Best Sweet Potato Muffins

What started out as a botched-up pumpkin muffin recipe ended in these irresistible taste-of-autumn sweet potato muffins (a long story!).

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 266 Calories

Ingredients

• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ cup milk
• ½ teaspoon baking soda
• 3 eggs
• 3 cups all-purpose flour
• 1 ¾ cups white sugar
• 1 teaspoon ground nutmeg
• 2 teaspoons baking powder
• ⅛ teaspoon ground cloves
• 2 teaspoons ground ginger
• ½ cup canola oil
• 1 (29 ounce) can sweet potatoes, drained
• cooking spray
• 1 teaspoon turbinado sugar (such as Sugar in the Raw®), or to taste
• ½ teaspoon allspice

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.

Step 2

Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.

Step 3

Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.