Spiced Sweet Potato Muffins Recipe

4.5 5 6
Spiced Sweet Potato Muffins Recipe
Spiced Sweet Potato Muffins Recipe photo by Taste of Home
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Spiced Sweet Potato Muffins Recipe

Read Reviews
4.5 5 6
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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 large eggs, lightly beaten
  • 1 cup cold mashed sweet potatoes (prepared without milk and butter)
  • 1/4 teaspoon ground cinnamon
  • GINGER BUTTER:
  • 1/2 cup butter, softened
  • 2 tablespoons finely chopped crystallized ginger

Directions

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 in 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.
Originally published as Sweet Potato Muffins in Taste of Home October/November 2005, p41

Nutritional Facts

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

  • 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 large eggs, lightly beaten
  • 1 cup cold mashed sweet potatoes (prepared without milk and butter)
  • 1/4 teaspoon ground cinnamon
  • GINGER BUTTER:
  • 1/2 cup butter, softened
  • 2 tablespoons finely chopped crystallized ginger
  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 in 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

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Reviews forSpiced Sweet Potato Muffins

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MY REVIEW
Mark User ID: 9174999 266259
Reviewed May. 23, 2017

"These were delicious and will make them again. It was necessary to add a 1/4 C milk to the recipe. It wouldn't have mixed up without it. I used ginger paste. A Couple of spice changes:3/4 t. cinnamon and 1/4 t. allspice."

MY REVIEW
Emproper User ID: 945743 238722
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."

MY REVIEW
Maddi03 User ID: 8292673 226430
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??"

MY REVIEW
Finnladi User ID: 2192353 207056
Reviewed Nov. 4, 2012

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

MY REVIEW
yooperDeborahJoy User ID: 4442199 62355
Reviewed Mar. 16, 2010

"My husband and I loved these!"

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