BEST SWEET POTATO MUFFINS

Best Sweet Potato Muffins image

What started out as a botched-up pumpkin muffin recipe ended in these irresistible taste-of-autumn sweet potato muffins (a long story!).

Provided by cookiemommy

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 16

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Ingredients

cooking spray
1 (29 ounce) can sweet potatoes, drained
1 ¾ cups white sugar
3 eggs
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon allspice
⅛ teaspoon ground cloves
½ cup milk
½ cup canola oil
2 teaspoons baking powder
½ teaspoon baking soda
3 cups all-purpose flour
1 teaspoon turbinado sugar (such as Sugar in the Raw®), or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.

Nutrition Facts : Calories 265.7 calories, Carbohydrate 46.1 g, Cholesterol 31.5 mg, Fat 7.6 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 188.8 mg, Sugar 27.1 g