Sweet Potato Pecan Muffins Recipes

DELICIOUS SWEET POTATO MUFFINS

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Provided by Diana Moutsopoulos

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

Delicious Sweet Potato Muffins image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g

Ingredients

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

CANDIED PECAN SWEET POTATO MUFFINS

Sweet potatoes provide a flavorful addition to these warm nutty muffins made using Gold Medal® all-purpose flour - a tasty bread recipe.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 12

Number Of Ingredients 13

Candied Pecan Sweet Potato Muffins image

Steps:

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
In large bowl, mix flour, sugar, baking powder, baking soda, orange peel, ginger, salt and nutmeg. Stir in mashed sweet potatoes, butter, vanilla and egg. Divide batter among muffin cups. Sprinkle evenly with pecans.
Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.

Nutrition Facts : Calories 220, Carbohydrate 37 g, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 can (16 oz) sweet potatoes, drained, mashed
1/3 cup butter or margarine, melted
2 teaspoons vanilla
1 egg
1/2 cup candied pecans, coarsely chopped

CHEF JOHN'S SWEET POTATO MUFFINS

Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic.

Provided by Chef John

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 16

Chef John's Sweet Potato Muffins image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 29.3 g, Cholesterol 36.1 mg, Fat 15.3 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 227.7 mg, Sugar 17.6 g

Ingredients

non-stick cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon ground ginger
1 pinch freshly grated nutmeg
4 large eggs
1 ½ cups white sugar
½ cup light brown sugar
1 cup vegetable oil
¼ cup melted butter
2 cups mashed sweet potato (yams)
1 cup chopped pecans, plus more for topping
2 teaspoons demerara sugar for topping