Sweet Potato Pie Muffins
These homemade Sweet Potato Pie Muffins combine two layers to create one of the best muffins you’ve ever enjoyed. Made to recreate the taste of sweet potato pie, these muffins are perfect as a grab and go breakfast or an anytime snack!
Muffins are always fun to make because they are so versatile. You can “fill” them with any and everything from sweet potatoes to blueberries, bananas, and walnuts. And because I really have a love for sweet potatoes, I will find any excuse I can to bake with them as much as possible.
A family favorite especially during holidays, my these Sweet Potato Pie Muffins are moist, sweet, and filled with lots of warm spices. While it is sweet enough for dessert, it’s not too sweet to enjoy any other time.
The two layers come together for the perfect taste of sweet potato pie. The bottom layer gives a nice buttery bite just like a pie crust, but more tender. The second layer is all about the sweet potato. If you’ve ever had my sweet potato pie, this recipe is basically that in the form of a muffin.
Ingredients you’ll need to make sweet potato muffins:
- For the sweet potato layer, you’ll need one large sweet potato, pure cane syrup (paid link) (I use Steen’s), brown sugar, eggs, melted butter, cream cheese, vanilla extract, cinnamon, nutmeg, baking powder, and baking soda. Instead of cinnamon and nutmeg, you could also use pumpkin pie spice. The cream cheese helps to make the sweet potato layer moist and creamy.
- For the crust layer, you’ll combine all-purpose flour, brown sugar, an egg, sugar, softened butter, and baking powder
How to make sweet potato muffins:
Preheat your oven. Preheat oven to 350 degrees.
Boil sweet potato. Begin by peeling the sweet potato, cutting it into large cubes and boiling for 25 minutes. Strain sweet potato pieces and add to a large bowl. Mash sweet potato using a potato masher (paid link).
Make the sweet potato later. Add pure cane syrup (paid link), brown sugar, eggs, softened butter, nutmeg, cinnamon, baking soda, and baking powder into large bowl and mix. Add cream cheese and vanilla extract to the bowl and blend with hand mixer (paid link) until smooth. Add each of eggs one at a time while continuing to blend. Set to the side.
Make the crust layer. Add the flour, brown sugar, sugar, and baking powder into a separate large bowl. Mix. Add melted butter and egg into the bowl and stir until it begins to look crumbly and sticks. Set to the side.
Prepare the muffin tin. Coat each of the muffins cup with cooking spray. You can also use a muffin liner.
Assemble the muffins. Add 2 tablespoons of the crust layer into each of the muffin cups and smooth the surface flat. Fill each of the cups with the sweet potato mixture.
Bake. Bake for 40 minutes. Once done allow to cool.
Sweet Potato Pie Muffin Tips
- Can I use sweet potato puree instead of a sweet potato? Yes, you can use a canned sweet potato puree. If you are short on time or need a shortcut, 1 1/2 cups of sweet potato puree can be substituted for one large sweet potato
- How do you store sweet potato muffins? The muffins can be stored in an airtight container in the refrigerator for 5 days and up to 3 months in the freezer.
- Can also bake my sweet potato instead of boiling it? Yep! Preheat your oven to 350°F. Using a fork, make a few holes in the top of the sweet potato. Place them on a baking sheet (paid link) and bake them for 1 hour. Allow to cool and peel back the skin.
The perfect muffins that are moist with the perfect amount of sweetness. For breakfast on the run, opt for these Sweet Potato Muffins. Enjoy!
Check out a few more of my tasty breakfast recipes:
- Blueberry Lemonade Belgian Waffles
- Stuffed Bagel Breakfast Sandwich
- Light & Fluffy Lemon Ricotta Pancakes
- Buttermilk Biscuits and Turkey Gravy
Moist Sweet Potato Muffins
- Total Time: 55 minutes
- Yield: 10 1x
Description
Moist Sweet Potato Muffins made from scratch that combine two layers to create one of the best breakfast muffins you’ve ever enjoyed.
Ingredients
Sweet Potato Layer:
- 1 large sweet potato
- 1/4 cup pure cane syrup (paid link)
- 1/2 cup brown sugar
- 8 oz cream cheese
- 4 tbsp butter, softened
- 2 tbsp vanilla extract
- 1 tsp nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1 tsp baking soda
- 3 large eggs
Crust Layer:
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup sugar
- 1 cup butter, melted
- 1/2 tsp baking powder
Instructions
- Preheat oven to 350 degrees.
- Peel the sweet potato and cut it into large cubes. Boil for 25 minutes. Strain the sweet potato and add to a large bowl. Mash using a potato masher (paid link).
- For the sweet potato layer, add the pure cane syrup (paid link), brown sugar, cream cheese, softened butter, vanilla extract, nutmeg, cinnamon, baking powder, and baking soda to the bowl and blend with a hand mixer (paid link) until smooth. Add each egg one at a time while continuing to mix. Set to the side.
- For the crust layer, add the flour, brown sugar, sugar, melted butter, and baking powder into a separate large bowl. Mix until it begins to look crumbly and sticks. Set to the side.
- Coat the muffin with cooking spray. You can also use a muffin liner.
- Add 2 tbsp of the crust layer crumble into each muffin cup and smooth the surface flat.
- Fill each cup with the sweet potato mixture.
- Bake for 40 minutes at 350 degrees. Once done, allow to cool.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Southern
Nutrition
- Calories: 205
- Fat: 13.3g
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