Pecan Sweet Potato Muffins
By now you all know I absolutely love breakfast! I’ve mentioned before that I think the reason I love breakfast so much is because it’s the first meal my mom let me cook when I was a teen. That being said, I’m here again with another breakfast inspired recipe with my favorite ingredient, sweet potatoes! I don’t like to brag, but these muffins, might just change your life. In Jem of the South fashion, I made these bakery style, aka I used my jumbo muffin pan. You can still make them in a 12 cup muffin pan as well, but I always say, go big! These muffins are a must add to your muffin recipe file. You’ll thank me later.
Ingredients (makes 6 jumbo muffins):
- 1 cup roasted sweet potato (mashed)
- 2 eggs (room temperature)
- 1 3/4 cup self-rising flour
- 1/4 cup brown sugar
- 3/4 cup sugar
- 1/2 cup pecans
- 1/2 cup vegetable oil
- 1/4 cup buttermilk
- 1 tablespoon vanilla extract
- 1/8 teaspoon freshly ground nutmeg
- 1 teaspoon cinnamon
Pre-heat your oven to 350 degrees. In a large bowl whisk together the flour, white and brown sugars, nutmeg and cinnamon. In another bowl, add the eggs, vegetable oil, vanilla and buttermilk. Whisk the wet ingredients together until combined then add to the flour mixture. Stir in the mashed sweet potatoes until combined then add the chopped pecans.
Generously spray your muffin pan with cooking spray. With a large ice cream scoop fill each muffin cup until half full. *sprinkle with coarse sugar if you’d like to get that bakery shop muffin look; this is totally optional.* Bake for 25-30 minutes or until a toothpick comes out the muffin clean. Cool then enjoy!
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