These fluffy and moist sweet potato muffins are a delightful blend of cozy spices and sweet, earthy flavors, topped with a crunchy pecan crumble. They’re easy to make, naturally vegan, and perfect for a comforting fall or winter treat, especially after holiday gatherings.
Why You’ll Love These Sweet Potato Muffins
Sweet potatoes are one of my favorite foods, especially when paired with cozy cinnamon and pecans. These muffins have a great sweet potato flavor and the perfect texture. Here are a few more reasons we love this recipe and you will too:
- Fluffy Muffins with Rich Sweet Potato Flavor: The sweet potatoes provide a naturally sweet, earthy flavor and add lots of moisture to the muffins.
- Crunchy Pecan Topping: The pecan streusel adds a delightful texture, making each bite a perfect mix of soft and crunchy.
- Warm Spices: The addition of pumpkin pie spice (cinnamon, ginger, and nutmeg) infuses these muffins with cozy warmth that are reminiscent of classic holiday desserts.
- Versatile and Easy: The batter can be made in one-bowl which allows for easy cleanup.
- Great Way to Use Up Leftover Sweet Potatoes: This recipe is perfect for using up leftover baked sweet potatoes you may have made for sweet potato pie or other Thanksgiving recipes.
This recipe is based on my Banana Blueberry Muffin recipe where I use coconut oil and a mixture of fruit purees to replace egg. This sweet potato muffin recipe is naturally eggless, since mashed sweet potato acts as an amazing binder!
Hopefully you have most of the ingredients in your pantry already, but if not, there are substitutions listed below. Here’s what you’ll need:
- Mashed Baked Sweet Potato: The star of the show, sweet potato adds natural sweetness and moisture to the muffins.
- Coconut Sugar or Light Brown Sugar: This sugar choice enhances the muffins with a rich, caramel-like sweetness.
- Almond Milk: A dairy-free alternative that contributes to the muffin’s tender texture.
- All-Purpose Flour: The foundation of the muffins, providing structure and a soft crumb.
- Pumpkin Pie Spice: A blend of spices that adds warmth and depth to the muffin’s flavor.
- Coconut Oil: Used as a vegan alternative to butter, it adds richness, a bit of flavor and helps create a moist texture.
- Vanilla Extract: This helps enhance the sweet potato flavor.
- Baking Powder & Soda: These are the leavening agents that help create a fluffy texture and help make these muffins look like they came straight from the bakery.
Substitutions & Add-Ins
This recipe is adaptable based on your pantry or your dietary needs. Feel free to make these into super healthy sweet potato muffins by swapping in a higher protein flour, using a different oil, or a different sugar as desired.
- Flour: If you’re looking for a whole grain option, white whole wheat flour is a great substitute. For a gluten-free version, try an all-purpose gluten-free flour blend. You could also try making this with finely ground oat flour, however I haven’t tested this substitution and can’t guarantee results. I don’t recommend using almond flour or coconut flour in this recipe.
- Milk: Any dairy-free milk can be used in place of almond milk. Soy, oat, or cashew milk are good alternatives.
- Coconut Oil: Coconut oil adds a bit of extra flavor to the muffins, however, feel free to use melted vegan butter, canola oil, vegetable oil, or even olive oil in its place.
- Sugar: Coconut sugar can replace light brown sugar for a less refined option. I don’t recommend using maple syrup as the sweetener as it will add too much moisture to the muffins.
- Chocolate Chips or Chopped Nuts: Feel free to add in some dairy free chocolate chips or even chopped nuts to the batter.
- Sweet Potatoes: You can use store bought sweet potato puree or even pumpkin puree instead of making your own. However, canned sweet potato puree may have more moisture which will result in a slightly different texture.
A few basic kitchen tools are needed for this recipe:
- Muffin Tins: Essential for shaping and baking the muffins.
- Mixing Bowl: A large one for the batter will work! And a smaller one for the crumble topping.
- Wire Rack: For cooling the muffins, making sure they don’t become soggy.
Step By Step Instructions
Exact ingredients are in the recipe card below!
STEP 1: Preheat your oven and prepare the muffin pan by greasing it. If your sweet potato isn’t already baked, do so now. Bake it on a parchment lined baking sheet at 400F for 45 minutes – 1 hour.
📌 TIP: These vegan sweet potato muffins can be made without paper muffin liners! Baking directly in a greased pan helps create a golden shell on the outside which locks in moisture.
STEP 2: Let the potato cool for 10 minutes. Then, peel the skin from the baked sweet potato.
STEP 3: In a large mixing bowl, mash the sweet potato with a fork or a potato masher. You can also use a food processor to mash it, however, it isn’t necessary.
STEP 4: Mix the ingredients for the pecan streusel topping and set it aside.
STEP 5: Mix the mashed sweet potato with the melted coconut oil, sugar, vanilla, and almond milk.
STEP 6: Add the dry ingredients directly to the wet ingredients. Combine them to form a thick batter.
📌 TIP: Depending on the moisture of the sweet potato, you may need to adjust the consistency of the batter with a bit of extra almond milk. Use 1-2 extra tablespoons as need to help thin out the muffin batter.
STEP 7: Fill the muffin tin with batter until almost full. This is how you get BIG bakery style muffins. If you’d like smaller muffins you can fill each muffin cup 3/4 of the way full.
STEP 8: Top each muffin with the pecan crumble. Bake until golden and set, about 18-20 minutes. Allow the muffins to cool before serving.
Let the muffins cool in the pan for about 3 minutes, then transfer them to a wire rack to finish cooling. I love enjoying these muffins warm with a smear of vegan butter on top.
They are delightful on their own or can be made a bit sweeter with the optional vanilla icing. They would also be delicious with a cup of coffee or tea!
Store the muffins in an airtight container at room temperature for up to three days.
They can be stored in the freezer for 2-3 months.
- Use Room Temperature Ingredients: Make sure your ingredients, especially the sweet potato and almond milk, are at room temperature to ensure an even mix. Using cold ingredients will cause the coconut oil to firm up and the batter will be super thick.
- Use a Digital Scale: For the best texture and end result, I recommend weighing the ingredients (especially the potato and flour) with a digital scale.
- If the Batter is Too Thick: For a smoother batter, add extra almond milk if the mixture appears too thick.
Yes, white whole wheat flour or a gluten-free all-purpose blend are good substitutes, but avoid almond or coconut flour as they change the texture significantly.
Use a digital scale or the spoon and level method to accurately measure the flour. Too much flour will cause the muffins to be dry. Also, avoid over baking them.
looking for more Muffin Recipes?
- Raspberry and White Chocolate Muffins
- Blueberry Banana Oat Muffins
- Vegan Carrot Muffins
- Vegan Lemon Poppyseed Muffins
Did you make This Sweet Potato Muffin Recipe?
⭐️ I’d love to know! Leave a star rating and comment below! ⭐️
- ⅓ cup (75g) melted coconut oil or unsalted vegan butter
- ¾ cup (220g) mashed baked sweet potato (about 1 medium potato- see notes for how to bake)
- ¾ cup (150g) light brown sugar or coconut sugar
- 1 tbsp (11g) pure vanilla extract, or paste
- ¾ cup room temperature almond milk, or milk of choice
- 2 cups (240g) all-purpose flour, spooned from the bag and leveled- see notes for swaps
- 1 tbsp (6g) pumpkin pie spice
- ¾ tsp (6g) sea salt
- 1 tsp (4g) baking powder
- 1 tsp (3g) baking soda
- ¼ cup (30g) chopped pecans
- ½ cup (60g) all-purpose flour
- ⅓ cup (65g) light brown sugar or coconut sugar
- 4 tbsp (54g) softened vegan butter or coconut oil
- Preheat the oven to 400F (200C).
- Grease 2 regular muffin tins with coconut oil or cooking spray.
- Make the crumble topping by mixing together the pecans, flour, sugar, and vegan butter in a small bowl until it reaches a coarse crumble.
- In a large mixing bowl, mash the baked sweet potato with a fork or potato masher until smooth and uniform. Add the melted coconut oil and sugar and cream with the potato until smooth, and slightly lighter in color.
- Add the vanilla and almond milk. Whisk to combine until the wet ingredients are a uniform mixture. If it looks like the coconut oil has hardened or separated a bit, this is okay. This can happen if the ingredients aren’t all room temperature. You may need to add more almond milk (see next step).
- Add the flour, salt, pumpkin pie spice, baking powder and baking soda on top. Mix the dry ingredients together with a fork, then mix the wet and dry together to form a very thick batter. If the batter is too thick/dry, add 2-3 tbsp of extra almond milk.
- Scoop the batter into the prepared muffin tins. Fill the tins until they are almost full. If filled until almost full, the batter makes 8-9 large bakery style muffins. For 12 regular sized muffins, fill the tin ¾ of the way full.
- Sprinkle 1 tbsp of the crumb topping on each muffin.
- Bake at 400F (200C) for 18-20 minutes.
- Let cool for 2-3 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
- Optionally, top with icing (see notes below) once cooled and enjoy.
- ½ cup (60g) powdered sugar
- 1 ½ - 2 tsp almond milk
- ½ tsp vanilla extract
Other Notes & Substitutions
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 290Carbohydrates: 35gProtein: 5.6g
Nutritional info is an estimate.