Cinnamon Sweet Potato Muffins Recipe

Reviewed on May. 07, 2013 by banamwila

Delicious and very easy recipe. I added half a cup of milk the mixture was too dry. Will make it over and over again.

Reviewed on Apr. 16, 2013 by lpka

Fantastic!!!! Made these for church worship team and twice for co-worker's. They all fight over them!!!! Will make them over and over!!

Reviewed on Mar. 03, 2013 by PhoenixOfFAIM

This is an amazing recipe! I am sure the original recipe is quite the delicious treat. My family is on a low calorie diet (and all I had were large muffin tins) so I did make a few adjustments when I made them. I reduced the oil to 2 tbsp, the sugar to 1 1/2 cup and used Whole wheat flour. I also didn't add the glaze. They still turned out sweet and wonderful though which says a lot about the quality of the original recipe. I think next time I will try reducing the sugar to 1 cup as it seems that they may still be wonderful and sweet. :) Thank you for making such an amazing recipe, and one that works so well with alterations!

Reviewed on Feb. 21, 2013 by SuziQM

Love this recipe. I used 1/2c coconut oil and 1/2c applesauce, only 1/2c sugar,1/2 whole wheat flour and 1/2 white with some ground flax meal as well. I then added some cinnamon chips and the muffins are moist and delicious! The Family says they are a keeper!

Reviewed on Dec. 16, 2012 by sestoch813

Excellent recipe, the sweet potatoes come through absolutely and they are extremely moist and fluffy. I did not use 1 cup of oil however, I used about 1/4 cup of oil and 3/4 cup of unsweetened applesauce. I also reduced the sugar from 2 cups to 1 cup. I will make again, possibly adding cranberries and cinnamon chips next time!

Reviewed on Sep. 18, 2012 by Sunshine_S

I have changed this recipe so much that I can't really rate it as it is written, but by the way my healthier versions turned out, I am sure the original is divine, also.

Firstly I used wholemeal instead of white flour.

I used Coconut oil instead of canola

And I reduced the sugar to 1/2 cup which is still plenty sweet enough.

They were absolutely delicious. My husband is not a big fan of cakes and muffins, but even he liked them and my 5 year old daughter exclaimed, mummy, these are delicious - and ate 4 of them!

The recipe only made about 18 muffins for me and it took a little longer to bake.

Such a great way to include some sweet potato into your diet.

Reviewed on Sep. 16, 2012 by maddogslayer29

I made these this morning they smelled wonderful and tasted amazingly awesome would definately make again. Thanks for the recipe great without the glaze

Reviewed on Aug. 31, 2012 by karen8666

I had extra sweet potatoes. Made these muffins. Did not use the glaze. AMAZING. Even some people who "do not like sweet potatoes" ate them and love them. Moist. Flavorful.

Reviewed on Jul. 22, 2012 by deannasnz

I've found a new favourite.

Reviewed on Feb. 19, 2012 by lauraseward111

Yum! So moist and tender and delicious. I'm at high altitude so usually use a bit of extra flour anyway, so I didn't do the editor's trick but just used 2 cu. all purpose flour, 3 tsp. baking powder and 1 tsp. salt, and followed the rest of the recipe. The muffins came out with a great texture and flavor, and not too sweet even with the glaze.

Reviewed on Feb. 19, 2012 by lauraseward111

Reviewed on Dec. 21, 2011 by krmustang22

These are wonderful even without the glaze on top!

Reviewed on Nov. 22, 2011 by kristen_schall

Absolutely loved these muffins--they've been raved about every time I make them. I cut the oil in half and added a half-cup of applesauce to make it healthier. They turned out so flavorful and moist.

Reviewed on Jul. 15, 2011 by aklimek

I love anything with sweet potatoes, but my husband is a skeptic. Once I convinced him to try these muffins, he was hooked. They are so moist and flavorful. Easy to prepare as well.

Reviewed on Jun. 20, 2011 by flowerfree2

These never last long in my house when I make them. Even my friends & neighbors rave about them! The sweet glaze is just enough to top off the sweet muffins for a yummy breakfast, lunch, dinner, snack, or whenever!

Reviewed on Jun. 10, 2011 by Lynnette68

After eating 3 of these and asking for a 4th, my 6 year old told me that I "make the best muffins ever!"

Reviewed on Feb. 03, 2011 by hannahluce

These are yummy. I did not make the glaze because I thought there was plenty of sugar already. They are very dense, and I did cook them for an additional 5 min. (23 min total).

They also didn't rise at all...pretty flat. But the taste is great!!

Reviewed on Jan. 31, 2011 by mrshoov08

Incredibly moist and delicious!! I live at high altitude (5500 ft) and made no corrections - came out perfect!

Reviewed on Dec. 10, 2010 by lindadale

This recipe was AWESOME! I did not change a thing...It only took making these one time and my family and friends ask for them often. Thank you for such a wonderful recipe.

Reviewed on Dec. 02, 2010 by jeppsnorman

I followed the recipe too, with the 1 cup canola oil, and they turned out great!

Reviewed on Nov. 04, 2010 by mellb

Yummy! Kid and hubby approved!!

Reviewed on Nov. 01, 2010 by Eudocia

I followed the recipe exactly--at first I thought 1 cup of canola oil sounded like too much. It was a thick batter but the muffins were moist and delectable. Brought them to the office and got raves!

Reviewed on Oct. 31, 2010 by gsmulanix

I think there is a mistake in the amount of canola oil in this recipe. My muffins sunk in the middle and took another 13 minutes to be mostly done. I would cut it in half next time. Are there any corrections for this recipe?

Reviewed on Oct. 27, 2010 by kimberkane

Mild and delicious! I added half a cup of water to the batter, as it was too thick to work with. The glaze is delish! This recipe is certainly a keeper!