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Cinnamon Sweet Potato Muffins

This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are delicious treats. —Christine Johnson, Ricetown, Kentucky
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 dozen


  • 2 cups self-rising flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 2 cups cold mashed sweet potatoes (without added butter or milk)
  • 1 cup canola oil
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons plus 1-1/2 teaspoons 2% milk
  • 1-1/2 teaspoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon


  • Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened.
  • Fill greased muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks.
  • In a small bowl, combine glaze ingredients; drizzle over warm muffins.
    Freeze option: Freeze unglazed cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds. Glaze.
Editor's Note
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 each: 225 calories, 10g fat (1g saturated fat), 10mg cholesterol, 133mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 2g protein.

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  • Adrice
    Mar 15, 2021

    This was absolutely wonderful! Needed an excuse to use the rest of my self rising flour. Very moist! Will have to make more next.

  • Anna
    Feb 14, 2021

    Gluten-free notes: First, I halfed the recipe because of the amount of sweet potato I had to use up . I made this with Bob's Red Mill 1:1 gluten free flour (rice/tapioca and starches) &baking powder/salt with 1 and 1/4 cup of mashed sweet potatoes (had been baked) and 3/4 cup of oil. I added pecans and an additional 7 minutes of baking time was necessary. I will most definitely make these again! Simple and delightful, fluffy and yet heavy/moist at the same time. Halfing the recipe as I did yielded 12 muffins.

  • Christian
    Jul 13, 2020

    I had to cook these muffins for nearly 30 minutes before a toothpick came out cleanly but even then they are very soft and dense, with no crumb and seem undercooked. I did as the recipe was written but these were not good.

  • Briy
    Jun 29, 2020

    They were more delicious then they were in the restaurant I would definitely recommend this recipe

  • speckz
    Apr 5, 2020

    I was looking for a way to use up some leftover baked sweet potatoes so I tried these muffins. WOW, they were so good! Like other reviewers, I agree they are pretty sweet and approach taking more like a cupcake than a muffin, but so delicious! I threw in some dries cranberries, and baked them for about 30 min. Took them to work, everyone loved them!

  • Bilee
    Jun 9, 2019

    Great recipe! I’ve made it heaps of times now, however I only use 3/4 cup of sugar as I don’t like things too sweet. Always a hit.

  • Pamela
    May 14, 2019

    This muffin recipe is amazing! The muffins are quick and easy to make, can handle the addition of rasins, nuts, coconut, or pumpkin seeds, are inexpensive, moist, and freeze well. Folks loved them; I took them to church, a local coffee shop and my family and friends. The muffins disappeared so fast and people were asking for more. I used White Lily self-rising flour, and added 1 teaspoon of vanilla extraxt and one teaspoon of lemon extract. (I use lemon and vanilla in my sweet potato pie recipe.) The glaze was a little too sweet, so I mixed three tablespoons of turbinao sugar and a teaspoon of nutmeg sprinkeled on the muffins before baking. That made for a nice little crunch. This recipe is a real keeper!

  • sylvia
    Apr 14, 2019

    the recipe is not recommending 2 c. of oil/ as for the sugar I never use the sugar amount that almost all recipes say (a good rule to make)

  • luvdemgrits
    Oct 10, 2017

    Dear Anna,This does not call for 2 cups of oil, it is 1 cup of oil. 2 cups of sugar..This recipe is easily tweaked.. half the amount of sugar, or less.. and 1/2 a cup of oil, with 1/2 cup apple sauce..Voila! I am not a fan of oil either :)

  • Anna
    Aug 5, 2017

    No comment left