Sweet Potato Pecan Muffins

Hey there, food lovers! Gather ’round because I’ve got something special for you today: Sweet Potato Pecan Muffins. Trust me, these babies are mouthfuls of love. Part cozy fall flavors matched with crunchy surprises, they’re perfect for that next Sunday brunch or an on-the-go breakfast treat. It’s like a warm hug from your oven! And let me tell you, if you’ve ever found yourself craving something sweet and hearty, you definitely need to jump on these.

So here’s the story of how these muffins became the sweetheart of my kitchen. My hubby absolutely devours them; he jokes they’re the reason he married me. One Saturday morning, in a whirlwind of hangries and random pantry finds, these came to life. Suddenly, fumbling around with sweet potatoes became an accidental dance of culinary genius. Now, our little family can’t imagine weekends without them. They’re like the unsung hero of our lazy mornings.

Why You’ll Love This Sweet Potato Pecan Muffins

1. They’re a delightful collision of sweet and nutty – just like a breakfast pow-wow.
2. Super flexible, meaning you can mess them up a little and they still taste amazing.
3. Kid-approved! The kind of muffins that make you the cool parent (I’m told).
4. Perfectly imperfect to take along on hikes or work commutes!

How to Make It

Okay, buckle up – I’m gonna walk you through this like I would my bestie while we’re having a coffee. First off, do the whole preheating thing. Trust the box: 350°F is the magic number. Meanwhile, spend a solid five minutes arguing with a sweet potato and get it into cube-ish shapes. Pop those into a pot to boil until they’re soft like your fav cozy socks. Then, mix them like you caught your toddler stirring the bowl with a crayon. Just kidding! Give them a proper mash. Now toss all that goodness into a bowl with eggs, flour, sugar, a splash of vanilla… basically, the spice rack. Stir it all together like a kid’s art project meets cooking and fold in the pecans. Baking time! Let them enjoy a sauna (aka your oven) for around 20-25 minutes. Set a timer because, trust me, getting lost in TikTok and burning them is real.

Ingredient Notes

– Sweet Potato: This is your muffin’s soft, sweet vibes. Works best when perfectly mashed. Also doubles as a sneaky hand warmer if your kitchen is freezing.
– Pecans: Adds that crunch we all secretly crave. No pecans? Walnuts work too. Just add some kind of nutty crunch.
– Vanilla Extract: It’s like that friend who knows the best stories – don’t skip it unless you want your muffins a little less magical.

Recipe Steps

1. Preheat oven to 350°F.
2. Boil sweet potatoes until soft. Mash them up.
3. Mix mashed potatoes with eggs, flour, sugar, vanilla, and spices.
4. Fold in pecans.
5. Pour batter into muffin tins.
6. Bake for 20-25 mins until golden and a toothpick says they’re done.

What to Serve It With

Hmm, coffee sounds like a plan? Maybe a dollop of yogurt or a little drizzle of honey on top if you’re feeling adventurous. This is where your creativity shines!

Tips & Mistakes

Don’t panic if your batter looks a bit messy – that’s part of the charm. Forgot to preheat the oven? Just consider it a tea-making break.

Storage Tips

These store in a container on the counter for a couple of days, but stash them in the fridge for that longer relationship. Still delicious right out of the fridge in the a.m., grabbing my sleepy head.

Variations and Substitutions

Out of pecans? Throw in whatever nuts you have kicking around. No sugar? Maple syrup steps up beautifully. That said, skipping an ingredient sometimes turns out fine but does keep the essentials for the best results.

Frequently Asked Questions

Sweet Potato Pecan Muffins

Moist and flavorful sweet potato muffins packed with crunchy pecans, perfect for breakfast or snacks.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup mashed cooked sweet potato
• ▢ 0.75 cup pecans, chopped toast lightly for extra flavor
• ▢ 0.5 cup brown sugar
• ▢ 0.25 cup vegetable oil
• ▢ 2 each large eggs
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 0.25 teaspoon salt

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
• In another bowl, beat the eggs with the brown sugar and vegetable oil until smooth. Stir in the mashed sweet potatoes.
• Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the chopped pecans.
• Divide the batter evenly among the muffin cups, filling each about three-quarters full.
• Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.