Spiced Sweet Potato Muffins Recipe
Spiced Sweet Potato Muffins Recipe photo by Taste of Home

Spiced Sweet Potato Muffins Recipe

Read Reviews
4.5 4 5
Publisher Photo
Minced gingerroot and dried orange peel enhance the taste of these spiced muffins. I especially love the whipped ginger butter served with these holiday treats. —Susan Bracken, State College, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings


  • 1-1/2 cups all-purpose flour
  • 1 cup plus 1 tablespoon sugar, divided
  • 3 teaspoons grated orange peel
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1 cup cold mashed sweet potatoes (prepared without milk and butter)
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter, softened
  • 2 tablespoons finely chopped crystallized ginger

Nutritional Facts

1 each: 243 calories, 9g fat (5g saturated fat), 56mg cholesterol, 347mg sodium, 39g carbohydrate (22g sugars, 1g fiber), 3g protein


  1. In a large bowl, combine the flour, 1 cup sugar, orange peel, baking powder, ginger, salt and baking soda. In a small bowl, combine eggs and sweet potatoes; stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter.
  3. Bake at 400° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  4. In a small bowl, combine the ginger butter ingredients. Serve with warm muffins. Yield: 1 dozen.
Originally published as Sweet Potato Muffins in Taste of Home October/November 2005, p41

Reviews for Spiced Sweet Potato Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 4, 2015

"I needed to use some butternut squash puree that was in the freezer and some gingerroot that I had candied. This was perfect."

Reviewed May. 17, 2015

"I loved this recipie and halving it is great

But it stuck to the path pans I used
And it's not overly sweet and I made cinnamon butter instead of ginger and it tasted awesome??"

Reviewed Nov. 4, 2012

"Very easy great use for left over sweet potatoes. Not overly sweet."

Reviewed Mar. 16, 2010

"My husband and I loved these!"

Loading Image