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Soft, fluffy, and moist homemade Sweet Potato Muffins are easy to make treats that are sure to get gobbled up! Made with real sweet potatoes, almond milk, cinnamon and more, these vegan-friendly muffins are perfect for your next Fall gathering.
Sweet Potato Muffins
Sweet potato muffins are definitely sweet, but they also have a great depth to them from the natural flavors of sweet potato and warm cinnamon. To me, that flavor palate just screams “Fall!”
Plus, all of the ingredients here are vegan-friendly, so if you’re trying to avoid eggs (like me) and dairy, this recipe is perfect for you!
I also love that this is a great way to repurpose leftovers. If you have leftover mashed sweet potatoes, these sweet potato muffins are a great leftover makeover!
Why this recipe works
Let’s be real – we’ve all had vegan desserts that just miss the mark. Maybe they’re bland, or dry, or just not quite worth the hype. These simple sweet potato muffins are here to change all that! They’re flavorful, moist, and I struggle to only eat one at a time.
The consistency in these muffins is absolute perfection.
They’re fluffy, yet moist, and remind me of sweet little clouds! Between that incredible consistency and the autumnal sweet potato flavor, these easy to make muffins are perfect for serving up at your next gathering, whether it be a potluck or Thanksgiving dinner.
Ingredients for sweet potato muffins
- Sweet potato – Mashed sweet potatoes are so easy to make. And if you have leftovers from Thanksgiving, even better!
- Almond milk – Keep things plant-based with this classic dairy alternative.
- Flour – All-purpose flour will get the job done.
- Sugar – You’ll need white sugar and brown sugar! For the brown sugar, you can either use light or dark.
- Baking powder – This is what helps make the muffins so fluffy.
- Cinnamon – You can toss in a little more for a warmer flavor.
- Vanilla extract – Make sure it’s pure vanilla extract, not imitation.
Can I use oat milk instead? Yes! If almond milk isn’t your thing, oat milk will also do the trick. You could also use dairy if you wanted to, but I really think that the plant-based milk here may surprise you. Oh, and a side note – tell people AFTER you serve them that these muffins are egg and dairy free. They simply won’t believe you!
Frequently asked questions
Can I use another type of potato? Sweet potato has a different kind of texture and consistency than other potatoes. That being said, you could use leftover mashed potatoes in substitute for these muffins, however, I will say that the whole flavor profile kind of changes and it’s basically kind of like eating a sweet white potato vs. a sweet potato, if you know what I mean? It might throw you off a bit and I personally would stick to sweet potatoes for this recipe…but I never stop anyone from trying anything!
How would I make these gluten-free? To make these muffins gluten-free, replace 1 ½ cup of all-purpose flour with 1:1 gluten free flour. This is my favorite.
How long will these muffins stay fresh? These muffins will stay fresh in an airtight container for up to 5 days in the refrigerator. While they’re tasty when cold, they’re also great when warmed up! Pop them in the microwave for just a few seconds to enjoy a warm muffin that will be good as new.
Can I freeze them? You can freeze these muffins for up to two months. To reheat, thaw then reheat muffins in the oven at 350F for a few minutes in the toaster oven or the microwave for 30-60 seconds.
Can’t get enough muffins? Me neither!
Sweet Potato Muffins
- 2 ½ cups (333 g) mashed sweet potato
- ¾ cup (177 ml) almond milk
- 1 ½ all-purpose flour
- ¼ cup (50 g) white sugar
- ⅓ cup (43 g) brown sugar + 1 tablespoon to sprinkle on top
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoon vanilla extract
- If you already have mashed sweet potato leftovers from Thanksgiving, you can skip the following step and immediately preheat your oven to 350 °F (177 °C). If you are needing to make the mashed sweet potatoes, follow this step.To bake the sweet potatoes, pre-heat the oven at 400 °F (204 °C). Bake the sweet potatoes covered in foil paper for 40-45 minutes or until very tender. Turn the oven to 350 °F (177 °C) if you’re going to make the muffins right after. Prepare a muffin tin with ten muffin liners.
- Mix almond milk, vanilla extract, brown and white sugar in a medium bowl. Add mashed sweet potatoes and combine.
- Mix flour with baking powder and ground cinnamon. Add them to the wet ingredients. Mix until combined.
- Pour the muffins butter into ten muffin liners, fill ¾ of each liner to get medium-sized muffins (as in pictures). If you’d like to have larger muffins, fill them up to the top (you’ll make less than ten in that case). Sprinkle some brown sugar on the top, if desired.
- Bake the muffins at 350 °F (177 °C) for 20 minutes or until an inserted toothpick comes out clean.
- Remove muffins from the oven and let them cool in a cooling rack.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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