Sweet Potato Muffins

Sweet Potato Muffins
Yield: 3 dozen mini muffins Prep 20 mins Bake 375°F 18 mins


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 can (15 ounces) sweet potatoes, drained and mashed
  • 1 cup milk
  • 1/2 cup golden raisins
  • 1/4 cup shelled pecans, chopped
  • 1 package (8 ounces) cream cheese, at room temperature
  • 3 tablespoons sugar
  • 1 tablespoon grated orange rind
  • 3 tablespoons orange juice
  • 1/4 teaspoon vanilla
  • Chopped pecans and grated orange rind, for garnish (optional)

Make It


1. Heat oven to 375 degrees F. Coat 3 mini muffin pans (12 cups in each) with nonstick cooking spray.

2. Mix flour, baking powder, baking soda, cinnamon, nutmeg and salt in large bowl.

3. Beat butter and sugar in second large bowl until smooth, about 3 minutes. Add eggs; beat 1 minute. Add sweet potatoes and milk; beat until combined. Mixture may look somewhat curdled at this point.

4. Make well in center of flour mixture. Add sweet potato mixture to well; stir with wooden spoon until flour mixture is just moistened. Fold in raisins and pecans. Spoon into muffin pan cups, dividing equally.

5. Bake in 375 degree F oven about 18 minutes or until wooden pick inserted in centers of muffins comes out with just a few moist crumbs clinging. Turn muffins out onto wire rack and cool.


6. Beat together cream cheese, sugar, orange rind and juice, and vanilla in medium-size bowl until smooth.

7. Spread frosting over cooled muffins. Garnish with pecans and orange rind, if desired. Makes about 3 dozen mini muffins.

Nutrition Facts

Amount Per Serving: cal. (kcal): 124, Fat, total (g): 6, chol. (mg): 27, sat. fat (g): 3, carb. (g): 16, fiber (g): 1, pro. (g): 2, sodium (mg): 75, Percent Daily Values are based on a 2,000 calorie diet.