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5 from 3 votes

Sweet Potato Muffins

Easy sweet potato muffins with a crumb topping and a maple icing drizzled over.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 14 muffins
Calories: 332kcal


  • 2 ¼ cup (220 g) whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • cup (133 g) organic brown sugar
  • 2 large eggs
  • 1 cup (227 grams) mashed sweet potatoes
  • 1/2 cup (120 ml) organic canola oil (or melted butter, or coconut oil)
  • 1/3 cup (80 ml) milk (I used almond milk)
  • 1 ½ teaspoon vanilla extract

Crumb topping:

  • ¾ cup (96 g) whole wheat pastry flour
  • ¼ cup (50 g) organic cane sugar
  • ¼ cup (53 g) organic brown sugar
  • teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 6 tablespoons unsalted butter softened

Maple Icing

  • 1 cup (120 g) confectioners sugar
  • 2 tablespoons maple syrup
  • 1-2 tablespoons heavy cream or milk I used almond


  • Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
  • Make crumb topping. In a small bowl, combine flour, salt, brown sugar, and cinnamon. Work butter into mixture until crumbly. Set aside.
  • In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
  • In a medium bowl, whisk the brown sugar and eggs together until combined. Add the sweet potatoes, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
  • Spoon the batter evenly into 14 cups. Sprinkle on crumb topping (about 1 tablespoon per muffin).
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  • Make icing: In a small bowl, combine icing ingredients. Adjust consistency as needed. Drizzle on cool muffins.


  • Flour Substitutions: If you want to use AP flour, then use either 220 grams, or use 1 3/4 cup. Make gluten by replacing the flour with your go to gluten free flour. I love and use Cup 4 Cup flour.
  • Storage: Cool your muffins thoroughly, then store them in an air-tight container at room temperature for 3-5 days. If you want them to last longer, follow the freezing instructions below.
  • Freezing: Cool thoroughly, then wrap individually in plastic wrap. Place the wrapped muffins in a zipper bag for an extra layer of protection from the cold. Then freeze for up to three months. Thaw at room temperature or using the defrost setting on the microwave.
  • Spices: Instead of these spices, you may use 1/2 teaspoon pumpkin pie spice instead.
  • Tips On Baking:
    • Measure your flour accurately. The best method is to use a kitchen scale and measure your flour in grams. If you don’t have a scale, use a spoon to scoop the flour into the measuring cup, then level it off gently with a butter knife. For more details, read my post on How to Measure Flour Correctly. 
    • Don’t overmix the batter. Once you add the wet ingredients to the dry, mix until everything is just combined. Don’t worry if it is still lumpy. Overmixing can lead to tough muffins or cause tunneling, which is essentially large air pockets (holes) in the muffins. So no overmixing!  
    • Portion your muffins evenly. Nowadays they make awesome LARGE ice cream/cookie/muffin scoopers that are perfect for getting even sized muffins. 


Calories: 332kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 211mg | Potassium: 188mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1532IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg