Cinnamon Sweet Potato Muffins #MuffinMonday

Cinnamon Sweet Potato Muffins combine cooked sweet potatoes with cinnamon in a moist muffin batter for a perfect early autumn treat.
Cinnamon Sweet Potato Muffins

Cinnamon Sweet Potato Muffins

By Sue Lau | Palatable Pastime

Cinnamon Sweet Potato Muffins are my  recipe  of the day with the blogging  group Muffin Monday.  We  get together on the last Monday of each  month to share our  fav  muffin recipes.

For August, I wanted to do a sweet potato muffin, as it exemplifies the flavors  of early autumn with sweet potatoes,  pecans and cinnamon.

These are fairly easy to do and are perfect as a pack-in for  lunch or  with coffee and tea at breakfast as well as in the  afternoon  as a pick-me-up.

Cinnamon Sweet Potato Muffins

I was  happy with how moist these turned out  to be. It goes well  with  the  little bit  of crunch  on top from the streusel  sprinkle.  The little bit of extra sugar and pecans adds just the right touch.

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Cinnamon Sweet Potato Muffins

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Cinnamon Sweet Potato Muffins

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Course Bread, Breakfast, Muffins, Quick Bread
Cuisine American
Servings 15


  • Baker's release spray
  • muffin tin


Muffin Batter:

  • 1-2/3 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 cup cooked mashed sweet potato
  • 2 large eggs
  • 1/3 cup buttermilk
  • 4 tablespoons cooled melted butter
  • 3 tablespoons grade "B" maple syrup

Crumb Topping:

  • 1/2 cup chopped toasted pecans
  • 4 tablespoons brown sugar
  • 2 tablespoons soft butter
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon


  • Preheat oven to 350F.
  • Mix wet and dry ingredients for muffin batter separately, then combine.
  • Spray a 15 cavity muffin tin with bakers release spray and divide batter among cups.
  • Mix together crumb topping and sprinkle over batter.
  • Bake in the preheated oven for 20-25 minutes until the muffins test done with a toothpick.
  • Cool in pan 5 minutes before turning out to cool completely on a wire rack.


From the kitchen of
Keyword autumn recipes, sweet potatoes
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Cinnamon Sweet Potato Muffins

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8 responses

  1. Yum – those muffins look so good! I like to bake muffins and freeze them for a quick, easy breakfast if I am rushing in the morning… I might just have to add this to my list of recipes for that!
    Jenna ♥

  2. Your muffins remind me of southern sweet potato casserole, Sue. One of my favorite dishes. Wouldn’t they be great for Thanksgiving or Christmas morning breakfast?

    • Yes, as long as it is not watery. Sometimes if I make pumpkin puree from scratch it can be thin, so in that case, just strain it through a coffee filter which is good practice anyway if you are making pies.

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