Alas, the sweet potato muffin recipe is finally here. I just know you’ll be ready to make these for Thanksgiving for your family to enjoy.
And if my recipes are tempting you to overindulge, go read all about the Thanksgiving day workouts I will be doing this holiday season.
I almost didn’t put this recipe out this year but with the way these pictures make them look on top of their taste, I had to share it.
Now, you can tweak this recipe however you like but if you love sweet potatoes, you’ll love this recipe. Every year, my sister asks me if I’m making these, and I always tell her, ‘Yes, I plan on making them.’
It’s the expectancy for me.
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Before you skip to the ingredient list and recipe, there are a few things I would like to bring your attention to.
Ultimately, it’s the sweet potatoes that make this recipe tastes so when picking out your sweet potatoes, make sure they are sweet and ripe.
Trust me, I made the mistake of buying sweet potatoes that weren’t sweet and it nearly killed my spirit.
This recipe is gluten-free mainly due to the flour that I use. I use Blue Diamond Almond Flour every time I make these.
The ingredient card didn’t list it but you should know that you’ll make around 10-12 muffins and it’s for this reason that I always use my non-stick baking pan.
This is definitely a sweet potato muffin recipe. There are many people who use them interchangeably but there’s definitely a difference between the two.
According to an insightful article by Food & Wine, the confusion between yams and sweet potatoes goes all the way back to the Trans-Atlantic slave trade.
I know you weren’t expecting a history lesson on what would be a cute thanksgiving dessert idea but when making food, it’s important to know where it comes from.
To keep it short though, yams are an important part of West African Food traditions, and visually speaking, they usually have a rough, brown exterior.
Yams can grow up to 45 feet long while sweet potatoes have softer, reddish skin, a creamier interior, and a darker interior. Most places sell sweet potatoes not yams.
The section you were probably looking for is right here so let’s get into it.
I forgot to mention that if you have any leftover sweet potatoes, making a quick batch of muffins would be perfect!
Q1: Can you substitute sweet potatoes for pumpkin or use leftover pumpkin pie?
A1: You most certainly can. I would measure 2 cups worth or 230g.
Q2: Can you substitute olive oil for another oil?
A2: Of course! I like to go between avocado and coconut oil but whatever you prefer is good too.
Q3: What baking soda and baking powder did you use for this recipe?
Q4: What if I wanted to make them taste a little different by adding my own ingredients to it?
A4: Listen, I’m all for exploring so go right ahead! I know some people in my family like to add lemon juice to things, chocolate chips instead of pecans, or razzle it up with cinnamon for their take on cinnamon sweet potato muffins. It’s all up to you!
Q5: What if I don’t have a muffin pan, what should I use instead?
A5: Use an aluminum muffin tin. My go-to brand is Glad Disposable Aluminum Muffin tins.
Will you be trying these for Thanksgiving? If yes, comment below and tag me on Instagram with a picture of your sweet potato muffins.