Print Recipe

Sweet Potato Muffins

Prep Time15 mins
Cook Time1 hr 15 mins
Course: Breakfast, Snack
Servings: 12 muffins


  • 11/2 cups spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • pinch clove
  • 1 large sweet potato, baked and mashed use 1 1/2 cups worth or try canned mashed, sweet potato
  • 6 tbsps butter, melted
  • 2/3 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 cup milk


  • Preheat oven to 400. Spray a 12-count muffin tin tray with non-stick spray or add cupcake liners.
  • Wrap your sweet potato in foil, puncture with air vents and bake in the oven until fork tender, about 35 to 45 minutes. Mash the sweet potato in a large bowl.
  • In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, salt, nutmeg and clove. Set aside.
  • Mix the butter, brown sugar, egg, vanila extract and milk into the mashed sweet potato. Add the dry ingredients and beat until combined.
  • Spoon the batter into each muffin cup filling to the top. Bake the muffins in the oven at 375 for 25 -30 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for a bit and then move them to a wire rack to continue to cool.
  • Muffins will stay fresh in an air-tight container on the counter for a few days or in the refrigerator for one week.