Sweet Potato (Squash) Muffins
Sweet potato muffins combine moist, tender crumb with warm spices, raisins, and pecans, making them perfect for breakfast, snack, or brunch for those who love cozy flavors.
Ingredients
- 1/2 cup butter or margarine, softened ⓘ
- 1 1/4 cups sugar ⓘ
- 2 eggs ⓘ
- 1 1/4 cups mashed, cooked sweet potato or butternut squash ⓘ
- 1/4 to 1/3 cup milk ⓘ
- 1 1/2 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/2 cup raisins ⓘ
- 1/4 cup chopped pecans ⓘ
- 2 tablespoons sugar ⓘ
Instructions
- Cream butter; gradually add 1 1/4 cups sugar, beating at medium speed of electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Stir in mashed sweet potato or squash and milk.
- Combine flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg; add to creamed mixture, stirring just until moistened.
- Stir in raisins and chopped pecans.
- Spoon batter into muffin pans, filling 2/3 full.
- Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; sprinkle over batter.
- Bake at 400°F for 22 to 25 minutes.
Tips & Substitutions
For a lighter texture, consider using half whole wheat flour instead of all-purpose flour. You can substitute the raisins with dried cranberries or chopped dates for a different flavor. If you prefer a dairy-free version, use coconut oil and almond milk. Make sure the sweet potato or squash is well-mashed for smoother batter. These muffins are also great for breakfast or as a snack, similar to Gooey Butter Coffeecake.
Serving Suggestions
These Sweet Potato Muffins are delicious on their own, but you can enhance their flavor with a dollop of cream cheese or a spread of butter. They pair excellently with a warm cup of coffee or tea, making them perfect for breakfast. Consider serving them alongside a fresh fruit salad or yogurt for a balanced meal, similar to how you would enjoy American recipes.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, place in a microwave for about 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato (Squash) Muffins contains roughly 175 calories, with 2g protein, 13g carbohydrates, and 14g fat. It is a good source of dietary fiber (17% of the Daily Value) and calcium (10% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potato or squash instead of fresh?
Yes, you can use canned sweet potato or butternut squash. Just ensure it's well-drained and mashed before adding it to the batter. This can save preparation time and still yield delicious muffins.
How can I make these muffins vegan?
To make these muffins vegan, substitute the butter with a plant-based margarine and replace the eggs with flaxseed meal or applesauce. Use your choice of non-dairy milk in place of regular milk. This way, you can enjoy a vegan version without compromising on taste.
What can I add for extra flavor?
Consider adding chopped apples or pears for added moisture and sweetness. You could also incorporate walnuts for extra crunch or a splash of vanilla extract to enhance the flavors. Spices like ginger or allspice can add a warm, aromatic note to your muffins.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).