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Moist Maple Pecan Sweet Potato Muffins

moist maple pecan sweet potato muffins - featured image
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These moist maple pecan sweet potato muffins combine tender sweet potatoes, real maple syrup, and crunchy pecans for a cozy, flavorful treat perfect for fall and winter.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 medium, cooked and cooled)
  • ⅓ cup pure maple syrup
  • 1 ¾ cups (220g) all-purpose flour (can substitute with gluten-free flour blend)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans (about 60g), toasted
  • ¼ cup (60ml) milk, whole or 2% (dairy-free alternatives like almond milk work too)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper cups or grease it lightly.
  2. Prepare the sweet potatoes by baking or boiling a medium sweet potato until tender (about 45 minutes baking or 20 minutes boiling). Scoop out 1 cup of flesh and mash it until smooth. Let it cool to room temperature.
  3. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Set aside to cool.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. In a separate bowl, beat the eggs until light and fluffy. Add maple syrup, melted butter, vanilla extract, and milk. Stir in the mashed sweet potato until just combined.
  6. Pour the wet mixture into the dry ingredients and gently fold using a spatula until just combined. Avoid overmixing.
  7. Fold in the toasted pecans, reserving a few to sprinkle on top.
  8. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full. Sprinkle the reserved pecans on top.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let muffins cool in the tin for 5 minutes before transferring to a cooling rack.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and milk for best results. Toast pecans to enhance flavor. If sweet potatoes are watery, drain excess liquid to avoid soggy muffins. Preheat oven fully before baking. Muffins can be stored at room temperature for 3 days, refrigerated for up to a week, or frozen for up to 3 months.

Nutrition

Keywords: sweet potato muffins, maple syrup muffins, pecan muffins, moist muffins, fall recipes, easy muffins, homemade muffins

Find it online: https://goldensimmer.com/moist-maple-pecan-sweet-potato-muffins-recipe-easy-homemade-delight/