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–+ servings
Sweet potato muffins, one broken in half to show the moist interior with walnuts.

Sweet Potato Muffins

Angela Sellari
Bake up moist, spiced Sweet Potato Muffins, packed with walnuts. This recipe is perfect for using up Thanksgiving leftovers or a comforting fall breakfast.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course baked goods
Cuisine American
Servings 8
Calories 397 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cooked and mashed sweet potato packed (about 2 medium sweet potatoes)
  • 1/2 cup olive oil
  • 2 eggs
  • 1/4 cup water
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup walnuts chopped

Instructions
 

  • In a medium bowl, sift together the flour, salt, sugar and baking soda.
  • In a separate bowl, combine the mashed sweet potato, oil, eggs, water and spices.
  • Using a wire whisk, gently combine the flour mixture into the sweet potato mixture, being careful to not over work. Stir in the nuts.
  • Spoon batter into 12 muffin cups. Bake in preheated 350 degree oven for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.

Nutrition

Calories: 397kcalCarbohydrates: 51gProtein: 6gFat: 20gSaturated Fat: 3gSodium: 312mgFiber: 2g
Keyword Sweet Potato Muffins
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