Sweet Potato Muffins Made In Under 30 Minutes

These sweet potato muffins are every bit as good as your favorite muffin recipe, maybe even better. They are perfectly sweet and have just the most fantastic moist texture. But, the best part about these muffins is that they're super easy to make. In fact, they're ready in under 30 minutes!

Ingredients You'll Need

One of my favorite things about this sweet potato muffin recipe is that it's made almost entirely with kitchen/pantry staples. Honestly, there's a good chance that you'll have most - if not all - of them at your house already.

Anyway, here's what you'll need to make the muffin batter:

• 1 cup Flour
• 1 tsp. Baking Soda
• 1 tsp. Baking Powder
• ¾ cup Granulated Sugar
• 2 tsp. Ground Cinnamon
• 1 Egg
• 1 cup Mashed Sweet Potato
• ½ cup Canola Oil or Vegetable Oil

And for the cinnamon sugar glaze:

• ½ cup Confectioner’s Sugar
• 1 tbsp. Milk
• ½ tsp. Butter, melted
• ½ tsp. Vanilla Extract
• ½ tsp. Ground Cinnamon

Yup, that's it!

Ingredient Substitutions and Modifications

So, if you want your sweet potato muffins to have a little more fall-themed flavor, feel free to swap the ground cinnamon for equal portions of pumpkin spice. Alternatively, you can also swap half the sugar for brown sugar to deepen the flavors.

Also, if you don't have leftover mashed sweet potatoes, don't worry! You can easily use canned sweet potatoes or quickly microwave sweet potatoes to make the sweet potato puree. You can even make fresh sweet potato puree by making my sweet potato puree recipe!

By the way, if you're picking up sweet potatoes for this recipe, you'll definitely want to stock up so you can make some more of our sweet potato recipes, like this sweet potato cornbread, sweet potato pound cake, old fashioned sweet potato pie, and sweet potato hash browns. They're all incredible.

How To Make Sweet Potato Muffins

Not only is this sweet potato muffin recipe super easy to put together but it's also super fast too! It takes under 30 minutes to make, and more than half of that is baking time.

Speaking of time, let's stop wasting it and dive into the steps you'll need to follow to make these muffins!

Step 1: Making The batter

Start by preheating the oven to 350°F (180º) and prepare a muffin pan with muffin liners.

Then, combine the dry ingredients - the flour, baking powder, sugar, and ground cinnamon - in a large bowl, and give 'em a good mix.

Once that's looking good add all of the wet ingredients - the whisked egg, sweet potato puree, canned sweet potato, and oil - to a separate large bowl and give them a good mix.

Now, pour the wet ingredients into the dry ingredients and gently combine them with one another. Just mix them until they just start to combine - don't overmix.

Step 2: Baking the Muffins

Now, pour your muffin batter into your prepared muffin cups until they are about three-quarters of the way full. This recipe will make about 16 average-sized muffins, so you probably have to bake them in batches.

Bake your muffins for about 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Step 3: Make the glaze

When the muffins are almost done baking, you can prepare the cinnamon sugar glaze.

To make the glaze, add the confectioner's sugar, milk, melted butter, vanilla extract, and cinnamon to a medium-sized bowl. Then, give it a good mix until all of the ingredients combine with one another and you have a slightly thick yet slightly runny glaze.

Step 4: Finishing The Muffins

Once the cinnamon sweet potato muffins are baked to perfection, take them out of the tray and transfer them to a wire rack. Then you can drizzle the cinnamon sugar glaze on top of the muffins. Just let the glaze set for a few minutes before serving the muffins, it'll give it a chance to solidify.

My Recommendations For Storing The Muffins

So, this recipe for sweet potato muffins makes about 16 average-sized muffins, depending on the size of your muffin cups.

If you're lucky enough to have any leftover sweet potato muffins, they taste terrific the next day. So, to store 'em, let them cool completely and then transfer them to an airtight container. They'll last at room temperature for about 2 days or in the fridge for up to a week when stored like this.

Alternatively, to store these muffins even longer you can freeze them. Just store 'em in a freezer-safe container or freezer-safe bag and they'll stay good in there for around 3 months!

Speaking of freezing, I love making a double batch of this muffin recipe and storing the extra muffins in the freezer to pull out at a moment's notice. Just let the muffins thaw, top them with the glaze, and you'll have yourself a treat whenever you want one.

My Recommendation For Reheating The Muffins

Now, while you don't have to reheat your cinnamon sweet potato muffins, they are pretty darn good warm. I like to reheat them in the microwave for 10-15 seconds. However, if you don't have a microwave - or don't want to use one - you can just pop 'em in your oven for a few minutes at 350°F. 

My Final Thoughts

Well, that's how to make sweet potato muffins!

Trust me, after you've made this recipe once, you'll want to make it again and again. I know that's what happened to me anyway.

Anyway, if you make this recipe, be sure to leave a comment below and tell me all about it!

Also, be sure to check out our Youtube, Instagram, and TikTok for more easy and delicious recipes like this one. We post new ones on them every day.

More Fall Recipes

If you're looking to make some more fall recipes, then you're in the right place! We have a ton on the blog I highly recommend trying out next.

Here are some of my favorites:

• Ruth Chris sweet potato casserole
• Ocean Spray cranberry bread
• Sweet potato cobbler
• Sweet potato souffle
• Pumpkin custard pie
• No bake pumpkin pie
• Apple crisp without oats