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Spiced Sweet Potato Muffins

 Spiced Sweet Potato Muffins
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
12 ServingsPrep: 15 min. Bake: 20 min.


  • 1-1/2 cups King Arthur Unbleached 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


  • 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.
  • Fill greased or paper-lined muffin cups two-thirds full. Combine
  • cinnamon and remaining sugar; sprinkle over batter.
  • Bake at 400° for 16-20 minutes or until a toothpick inserted near

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Spiced Sweet Potato Muffins (continued)

Directions (continued)

  • the center comes out clean. Cool for 5 minutes before removing from
  • pans to wire racks.
  • In a small bowl, combine the ginger butter ingredients. Serve with
  • warm muffins. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 243 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 347 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.