Sweet Potato Pecan Muffins
Moist and flavorful sweet potato muffins packed with crunchy pecans, perfect for breakfast or snacks.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
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.