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sweet potato muffin

Sweet Potato Spice Muffins

These muffins remind me of sweet potato pie minus the pie crust. 
Course Breakfast
Cuisine American


  • 1 cup roasted sweet potato, cooled (about 1 medium sweet potato)
  • 1 cup flour
  • 1 cup light brown sugar
  • 1/2 cup canola oil
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon mace
  • 1/4 teaspoon ground anise


  • Preheat oven to 350. Line 12 wells in a muffin tin. Set aside.
  • Place the sweet potato in a medium bowl or bowl of a stand mixer. Using the paddle attachment, beat the sweet potato until smooth.
  • Add the remaining ingredients and mix until smooth. Evenly divide the batter between each well.
  • Bake for 18 minutes or until a toothpick inserted in the center muffin comes out clean.
  • Cool on wire rack.


  • Roast sweet potatoes for about an hour at 400 or until fully baked. Allow to cool to room temperature before scooping out the flesh. 
  • Freeze leftover muffins in an airtight container. Defrost overnight in the fridge in foil. Bake for about 5 minutes at 350. 
Keyword muffins