Sweet Potato Muffins
- By Amy Dong
- Updated Nov. 6, 2025
I love these sweet potato muffins every fall. They’re fluffy, spiced, and so satisfying with that buttery crumble on top. No one ever guesses they’re made with sweet potatoes.
In This Article
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Amy’s Notes
These Sweet Potato Muffins are soft, wholesome, and one of my favorite fall recipes. I’ve made three batches in one week! These muffins are:
- Moist and Tender: The mashed sweet potato and a touch of ground flaxseed keep these muffins incredibly moist and tender. They remind me of the soft crumb in my favorite Sweet Potato Bread.
- Crunchy Crumb Topping: That buttery, nutty crumb topping takes these muffins from simple to special. It adds a little crunch to every bite and makes them look bakery-worthy.
- Healthier and Delicious: I love that these muffins feel like a treat but are made with real ingredients – sweet potato, flaxseed, and olive oil. They’re the kind of better-for-you treat that tastes amazing.
Key Recipe Ingredients
- Sweet Potato – The star ingredient that adds natural sweetness, moisture, and rich texture. Roasting the potato deepens its flavor and gives the muffins a beautiful golden color.
- Ground Flaxseed Meal – Helps retain moisture and adds fiber and subtle nuttiness. Applesauce or mashed banana can be used instead for a similar result.
- Warm Spices (Cinnamon & Nutmeg) – Bring cozy, fall-inspired flavor that complements the sweetness of the potato.
- Baking Soda & Baking Powder – Give the muffins lift and a light, fluffy texture.
- Brown Sugar & Granulated Sugar – Create balanced sweetness and help keep the muffins soft and moist.
- Vanilla Extract – Enhances all the warm, sweet flavors in the batter.
- Crumb Topping – Made with butter, brown sugar, pecans, and flour, it adds a buttery, crunchy layer that makes each muffin irresistible.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Sweet Potato Alternatives: Try mashed pumpkin or mashed butternut squash or a combination of them.
- Add-Ins: Stir in chocolate chips, dried cranberries, chopped pecans, or shredded coconut for extra flavor and texture.
- Nut Options: Swap the pecans for walnuts or almonds in the crumb topping, or omit nuts altogether for a nut-free version.
Step-By-Step Recipe Instructions
- Roast sweet potatoes until soft and fork-tender.
- Mash sweet potatoes and let cool completely.
- Whisk eggs, sugars, oil, vanilla, water, and mashed sweet potato.
- Stir together flour, flax, spices, baking soda, baking powder, and salt.
- Mix crumb topping until coarse and chill until ready to use.
- Fill muffin cups with batter, top with crumbs, and bake until set.
- Whisk glaze ingredients until smooth and pourable.
- Drizzle glaze over cooled muffins and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Roast Sweet Potatoes in Advance: You can roast and mash the sweet potato up to three days ahead. Keep it covered in the fridge until you’re ready to mix the batter. This step saves a lot of time on baking day.
- Prep the Crumb Topping: Mix the butter, brown sugar, flour, and pecans until crumbly, then store it in an airtight container in the fridge for up to two days. It’s ready to sprinkle right before baking.
- Make Entirely Ahead: These muffins stay soft and moist for several days. Once cooled, keep them in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Video: Watch Us Make This Recipe
Sweet Potato Muffins
These Sweet Potato Muffins are healthy, moist, and delicious. The crunchy topping is out of this world. You have to make them to believe it.
Ingredients
- 1 cup all purpose flour
- 2 tablespoons ground flax seed meal
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup sugar
- ½ cup brown sugar, tightly packed
- 1 large sweet potato, yields 1 cup mashed
- ½ cup olive oil
- ⅓ cup water
- 1 tablespoon vanilla extract
For the Crumb Topping
- 2 tablespoons cold butter
- ¼ cup pecans, roasted and chopped
- ½ cup brown sugar, packed
- ⅓ cup all purpose flour
Optional Simple Glaze:
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk, to desired consistency
Instructions
- Wash and dry sweet potato. Wrap well in foil and roast in oven or toaster oven for 60-75 minutes at 400F. It should be quite soft and easily pricked by a fork. Once cool, peel and mash sweet potato – yields roughly 1 cup.
- Mix topping ingredients together with fork or fingers, until it is a crumbly mixture. Wrap airtight and place in fridge until ready to use. This can also be done ahead of time.
- Preheat oven to 350F. In large bowl, combine flour, flax, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In another large bowl, combine eggs, sugars, sweet potato, oil, vanilla, and water.
- Gently fold wet ingredients into the dry ingredients, just until completely moistened. Do not over stir.
- Spoon batter into lined muffin pan, filling to the tops. Sprinkle crumb topping generously over muffins. Bake for 19-21 min, or until toothpick inserted in centers emerges almost clean. Carefully test to make sure muffins are not over baked.
- Cool muffins in pan about 15 minutes before remove onto wire rack to cool completely. If desired, combine glaze ingredients and drizzle over cooled muffins.
Notes
- Mash the sweet potato until smooth. A few small bits are fine, but a mostly smooth mash ensures even texture in every bite.
- I sometimes sub out 3/4 cup of all-purpose flour with whole wheat flour, for extra nutrients, fiber, and earthier flavors.
- Ground flaxseed meal helps muffins retain moisture, giving them a rich, tender crumb. You can use applesauce or mashed banana in place of ground flax seed meal, though there may be a slight difference in texture.
- Don’t overmix the batter. Stir just until the dry ingredients are moistened to keep the muffins light and tender.
- Option: For a bread loaf instead of muffins, pour batter into a greased/floured 9×5 inch loaf pan. Sprinkle topping over loaf. Bake at 350F for 50-55 minutes or until toothpick inserted in center emerges with a few tender crumbs.
- This recipe is part of our Sweet Breakfast Recipes Collection.
Nutrition (per serving)
Calories: 358kcal | Carbohydrates: 54g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 351mg | Potassium: 197mg | Fiber: 3g | Sugar: 32g | Vitamin A: 4126IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
Yes. You can use canned sweet potatoes or yams, but make sure they’re plain and not packed in syrup. Drain and mash them well before measuring out 1 cup.
What can I use instead of flaxseed meal?
You can replace the flaxseed meal with applesauce or mashed banana. The texture may change slightly, but the muffins will still turn out soft and tender.
Can I make this recipe as a loaf instead of muffins?
Yes. Pour the batter into a greased 9×5-inch loaf pan, sprinkle the crumb topping over the top, and bake at 350°F for about 50–55 minutes. Check with a toothpick for doneness.
How long does it keep?
Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for up to 2 months.
More to Bake and Eat
- Sweet Potato Cinnamon Coffee Cake – This Sweet Potato Cinnamon Roll Cake is tender, scrumptious, and healthified with plenty of sweet potatoes. Perfect weekend brunch treat!
- Pumpkin Donut Holes – I make these pumpkin donut holes for a fun fall treat, as there’s no need for frying. They’re soft, warmly spiced, and baked in a mini muffin pan. The entire family devours them.
- Pumpkin Scones – These Pumpkin Scones are not at all dry or crumbly. They’re tender and bursting with the fall flavors you love.
- Pumpkin French Toast Casserole – This Pumpkin French Toast Casserole with a crunchy streusel topping is fantastic for fall or winter brunch!