Virginia Feature: Cinnamon Sweet Potato Muffin Recipe

Fall is in the air! After a summer of record heat and humidity, the cooler temperature is a welcome change. The green leaves are starting to turn gold, and cinnamon flavored treats are front and center at markets and coffee shops.

Fall is also the peak season for one of the world’s most versatile vegetables, the sweet potato. Unlike pumpkin, sweet potato is naturally sweet, and requires little added sugar when baking. One of my family’s favorite ways to eat this super veggie is in muffins.

These comforting muffins are soft, buttery, and perfumed with the spicy flavors of fall. Kick off this autumn harvest with a cozy sweater, a hot cup of chai tea, and a Cinnamon Sweet Potato Muffin. Happy fall and Bon Appétit!



Cinnamon Sweet Potato Muffins

Prep Time: 10 mins
Cook Time: 16 mins
Yields: 12


  • 2 Small to medium sized sweet potatoes, baked and mashed, and cooled
  • 2 Eggs
  • 1 Cup - 2% milk
  • 1 Teaspoon - Vanilla Extract
  • 1/4 Cup - Unsalted Butter, melted
  • 2/3 Cup - Dark Brown Sugar
  • 2 Cups - All-purpose flour
  • 1 Tablespoon - Baking Powder
  • 1 Teaspoon - Cinnamon
  • 1/4 Teaspoon - Nutmeg
  • 1/4 Teaspoon - Salt


  1. Preheat over to 400°
  2. Line a 12- muffin tin with paper liners
  3. Whisk together sweet potato, eggs, milk, vanilla, melted butter and brown sugar
  4. In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg and salt
  5. Fold the dry ingredients into the wet, and mix until incorporated
  6. With a cookie scoop, fill each muffin cup with 1 large scoop of batter
  7. Bake for 16 minutes
  8. Let cool on a wire rack

Additional Info

Store in an airtight container at room temperature for three days or in the fridge for up to 5 days.

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