Dearly beloved,

We are gathered here today to join together these muffins and our bellies. I would like to thank each of you for coming to be a part of this union and promise that it will be a wholly satisfying endeavor – because your belly and these muffins were meant to be. Some might call it destiny, some might call it happenstance, I call it a blessing.

I whipped up this recipe a few weeks back out of my love for the Krusteaz cinnamon swirl muffin and baking mix and my desire to start my personal sweet potato season off as soon as possible. The two seemed like they were made for one another so I tested out an idea and struck gold. These muffins are moist, tender, and bursting with some of my favorite fall flavors. The best part though, to me, is how incredibly simple they are to mix together. I mean, you don’t even have to measure anything except for 1/3 of a cup of water. There is much to be said for made from scratch muffins, but there is sure praise left to go around for the shortcuts as well!

I encourage (urge) you to make this one as soon as possible because I just know it will become a favorite among everyone who tries it.

Easy Sweet Potato Muffins Ingredients

• Krusteaz Cinnamon Swirl mix or a similar mix
• Canned sweet potatoes not yams (see end of post about using fresh sweet potatoes)
• Egg
• Chopped pecans (optional)
• Water 

Why Use Sweet Potatoes and Not Yams?

Well ya’ll the recipe is sweet potato muffins, not yam muffins LOL.

But seriously, keep in mind many sweet potatoes are incorrectly labeled as yams.  This happens even more so in the South. Yam are not very common in the US.  They are truly pretty rare.

You definitely want to use sweet potatoes (pretty cooper colored) in this sweet potato muffin recipe since yams are typically starchier than sweet potatoes and they tend to cook differently.  So check the labels like in the picture below. 

Recipe Instructions for The Muffins

• Drain your sweet potatoes and place them in a bowl. Mash them up a bit with a fork. Add egg and water.
• Stir until it’s all nice and blenddishable. (new word alert!)

• Pour in muffin mix, just the mix, not the cinnamon sugar packet.

• Stir that up until well combined and no dry spots remain. It will be a little lumpy and that is okay. Many of us are a little lumpy at various times in our lives and we are still very much loved as well. 🙂

• Divide batter evenly among 12 muffin cups. I like to use paper liners in these, especially if I’m going to be taking them places*, because it makes serving and handing them out so much easier. 

You can get this pretty blue muffin pan in blue or lavender by clicking here.

• Sprinkle the top of each muffin with about a tablespoon of the cinnamon sugar mixture that came in your muffin mix box.
• Top with a little sprinkling of pecans, if desired. 
• Bake at 350 for about 20 minutes or until the center springs back when lightly pressed. 
• Note: after 20 minutes at 350 degrees these muffins will be hot. 

Oh my goodness!

Can we all just meet up inside my computer screen for muffins and coffee?

Hurry! Hurry! Sit down while they’re still warm. 🙂

Sweet Potato Muffins

Tender, moist, with all the flavors I love best of fall in one easy to make muffin. These get stellar reviews wherever they go!

Author: Christy Jordan

Ingredients

• 1 package Krusteaz cinnamon muffin and cake mix
• 16 ounce can sweet potatoes/yams yams are sweet potatoes, drained
• 1 egg
• 1/3 cup water

Instructions

• In medium sized mixing bowl, place drained sweet potatoes. Mash up with a fork. Add egg and water and mash/stir until it is well combined. Add in muffin mix, reserving the topping packet for later. Stir until well combined and no dry spots remain. Mixture will still be lumpy but that is fine.

• Line a muffin tin with muffin papers.

• Divide batter evenly among 12 muffin cups. Sprinkle about a tablespoon of brown sugar packet (that came with mix) over tops. There will be topping left but you don’t have to use it all. Sprinkle chopped pecans over the top of that, if desired.

• Bake at 350 for 20 minutes, or until lightly brown and springs back when you gently press the center.

Using Fresh Not Canned Sweet Potatoes?

• If your fixin’ to use fresh sweet potatoes instead of canned for your sweet potato muffins keep this in mind.
• Prepare the sweet potatoes (this can be done a day or so before if you like)
• Pierce the potatoes all over with a fork and place on a foil-lined baking sheet.
• Bake at 400 degrees for about 45 minutes, or until the inside is soft when stuck with a fork.
• Remove and let cool.
• When the potatoes cool off, peel and mash the sweet potato (fork or masher will do) until any big ole lumps disappear.
• Measure approximately 3 cups.

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Gratefully,

Stacey Lynn 

P.S. I’d love to hear from you in the comments below.

This recipe is part of the Weekend Potluck!

Yum

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