Sweet Potato Pecan Muffins
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Sweet and moist Sweet Potato Pecan Muffins. Soft and fluffy with a nutty crunch in the middle. Made with gluten-free flours, roasted sweet potatoes, coconut sugar, coconut oil, and crushed raw pecans. They’re great as a treat, breakfast baked-good, or snack.
Sweet Potato Pecan Muffins
These Sweet Potato Pecan Muffins are everything you expect and wish to get from any muffin recipe. They’re soft and fluffy but with a nutty crunch in the middle. Just perfect! They’re even better right out of the oven nice and warm. You would never guess how clean these are and that they’re gluten-free.
We have been enjoying these muffins a whole lot in my house these past few weeks. My husband loves taking them to work and having them for breakfast. My daughter loves them as an afternoon snack with a glass of cold almond milk. I prefer them with a nice cup of hot coffee or tea. The perfect combo for a must needed afternoon mom pick-me up.
Which ever way you choose to have these I guarantee they’ll be just as good and you will love them. They’re completely guilt-free so you can enjoy them as a snack or even as a breakfast baked good. Have them with coffee, tea or cold milk and they’ll be just as delicious. Bottom line is they’re a nice treat to enjoy while keeping it healthy and nutritious.
Ingredients needed to make Sweet Potato Pecan Muffins:
- Flours– Blanched almond flour and tapioca flour.
- Coconut Sugar– Maple sugar can be used too.
- Baking Powder– Helps muffins rise and get fluffy.
- Baking Soda– Helps muffins rise.
- Pink Sea Salt– To elevate flavors.
- Eggs– Binding agent.
- Roasted Sweet Potatoes– Roasting the sweet potatoes is an essential step. It makes the muffins sweeter, tastier, and gives them a caramelized flavor.
- Coconut Oil– Fat to add moisture.
- Spices– Cinnamon, nutmeg, and vanilla extract.
- Crushed Raw Pecans– Add crunchiness and flavor to these muffins.
Equipment needed to make Sweet Potato Pecan Muffins:
- 12 muffin tin pan– This recipe makes 10 sweet potato pecan muffins.
- Muffin liners– I like using parchment muffin liners.
- Large mixing bowls– One for mixing dry ingredients and another for mixing wet ingredients.
- Whisk– A large whisk to whisk all ingredients.
- Spatula– I like using silicone spatulas.
- Trigger release ice cream scooper– For scooping muffin batter into muffin pan. You can also use a spoon.
How to make Sweet Potato Pecan Muffins:
- Step 1– Preheat oven at 350 degrees F. Line a 12 muffin tin pan with muffin liners.
- Step 2– In a large mixing bowl, combine dry ingredients: almond flour, tapioca flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg and pink sea salt. Whisk until ingredients are well blended together.
- Step 3– In a separate large mixing bowl, combine wet ingredients; eggs, roasted sweet potatoes, coconut oil, vanilla extract. Whisk until well combined making sure there aren’t any chunks of sweet potato. If there is, discard it.
- Step 4– Pour went ingredients into dry ones and whisk together. Make sure the ingredients are well combined and that there aren’t any streaks of flour left.
- Step 5– Using a spatula, fold in crushed pecans into the batter. Then use a trigger ice cream scooper to evenly scoop batter into muffin pan. It should be enough to fill about 10-11 muffin liners. Use more pecans to add to the top of each muffin if you wish. Extra pecans on the top adds more of a crunch and makes a beautiful garnish.
- Step 6– Place muffins in the oven and bake for 35 minutes.
- Step 7– Remove muffins from the oven and let them sit for 5-10 minutes to slightly cool down. Carefully remove muffins from pan and place on top of a cooling rack. Allow muffins to continue to cool down for another 10 minutes.
- Step 8– Serve and enjoy! Keep any leftover muffins in a tightly sealed container refrigerated for up to 7 days.
Tips and Substitutions:
- Roast your sweet potato ahead of time– This will save you a lot of time. Especially if you want to make these quick.
- Preheat oven and use a thermometer– this will ensure your oven is the correct temperature.
- Do not fill muffins all the way to the top– as muffins rise in the oven, they will overflow. Fill each muffin about 2/3 up.
- When muffins are ready to come out of the oven, open the oven slowly– This will allow the heat to slowly scape the oven and reduce the chances of the muffins flattening.
- Make sure to transfer muffins to a cooling rack– This way they can cool on the inside and not continue baking. You want nice and moist muffins!
- Coconut sugar can make muffins come out darker– Coconut sugar will make baked goods look more on the brown side. This doesn’t mean that they are burnt.
- Substitute for coconut sugar- If you want your muffins to be a lighter and more golden color, use maple sugar instead.
- Substitute for coconut oil– You can use avocado oil, ghee or unsalted butter.
- Switch up your sweet potatoes– You can also use butternut squash or pumpkin.
- Add Candied Pecans to these Sweet Potato Pecan Muffins– Pecans are a delicious nut and add great texture and crunchiness to baked goods. Candied pecans add a sweetness along with nuttiness making the muffins even more delicious.
- Add a spread to your muffins- You can spread some butter, almond butter, or jam on them. It makes them so good especially when they are warm and right out of the oven.
Variations:
- Make them vegan– Simply substitute eggs for flax eggs to make these vegan friendly.
- Make them Mini– Use a 24- muffin pan to make these mini. So cute and perfect for kids.
- Use other veggies– Substitute roasted sweet potato for roasted butternut squash or roasted pumpkin.
- Add protein powder– To make these protein muffins. You can add collagen peptides too. Add 1-2 scoops to dry ingredients.
How to serve Sweet Potato Pecan Muffins:
These sweet potato pecan muffins are super versatile. These make for a great treat or snack. We love having them for breakfast. They’re also great to serve at any special brunch like Easter or Mother’s Day. You can add these to your kids’ school lunchbox or snack boxes. My family and I love these topped with my Homemade Strawberry Chia Jam.
Sweet Potato Pecan Muffins FAQ’s:
What is the best way to roast sweet potatoes?
To roast your sweet potatoes use about 2 medium sweet potatoes or 1 large one. Preheat oven at 400 degrees F. Cut potatoes in half lengthwise and place facing down on a sheet pan lined with parchment paper. Roast potatoes for 25-30 minutes. Allow them to cool down then peel skin off. Measure one cup for this recipe.
Why are my muffins tough?
If your muffins are tough, it usually means that you overmixed your batter. To avoid this, make sure you whisk dry ingredients separately from wet ingredients first. Then mix them together.
Do I have to use roasted sweet potatoes in this sweet potato muffins recipe?
You don’t have to use roasted sweet potatoes to make these sweet potato pecan muffins. You can use sweet potato puree too, or boil your sweet potatoes and blend them until they are pureed. However, roasting your potatoes caramelizes them which makes the muffins tastier. You can also use butternut squash or pumpkin as a substitute.
How to store and reheat Sweet Potato Pecan Muffins:
Allow sweet potato pecan muffins to completely cool-off. Once they do, place them in an airtight container or a zipper bag. Keep them refrigerated for up to 4-5 days. To reheat, pop them back in the oven or in the microwave.
Can Sweet Potato Pecan Muffins be frozen?
Yes. These sweet potato pecan muffins freeze great. Allow them to completely cool-off. Place them in a freezer friendly bag or container. Keep muffins frozen for up to 2-3 months. To defrost, place them in the fridge overnight to thaw-out. Reheat them in the oven or microwave.
Are you a Sweet Potato lover? You may also like these other sweet potato recipes:
- Sweet Potato Waffles
- Air Fryer Sweet Potato Home Fries
- Sweet Potato Pie with Almond-Pecan Crust
- Baked Sweet Potato Fries
- Sweet Potato Chickpea Nuggets
- Sweet Potato and Sausage Breakfast Skillet
Did you like this Sweet Potato Pecan Muffins recipe? You may also like these other muffin recipes:
- Blueberry Greek Yogurt Muffins
- Banana Chocolate Chip Muffins
- Lemon Raspberry Muffins
- Apple-Cinnamon Flax Mini-Muffins
Sweet Potato Pecan Muffins
Sweet and moist Sweet Potato Pecan Muffins. Soft and fluffy with a nutty crunch in the middle. Made with gluten-free flours, roasted sweet potatoes, coconut sugar, coconut oil, and crushed raw pecans. They're great as a treat, breakfast baked-good, or snack.
Ingredients
- 1 1/2 cups blanched almond flour
- 1/4 cup tapioca flour
- 1/2 cup coconut sugar (or maple sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp pink sea salt
- 2 eggs
- 1 cup roasted sweet potato (see note)
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup crushed raw pecans (plus more for garnish)
Instructions
Preheat oven at 350 degrees F. Line a 12 muffin tin pan with muffin liners.
In a large mixing bowl, combine dry ingredients: almond flour, tapioca flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg and pink sea salt. Whisk until ingredients are well blended together.
In a separate large mixing bowl, combine wet ingredients; eggs, roasted sweet potatoes, coconut oil, vanilla extract. Whisk until well combined making sure there aren't any chunks of sweet potato. If there is, discard it.
Pour went ingredients into dry ones and whisk together. Make sure the ingredients are well combined and that there aren't any streaks of flour left.
Using a spatula, fold in crushed pecans into the batter. Then use a trigger ice cream scooper to evenly scoop batter into muffin pan. It should be enough to fill about 10-11 muffin liners. Use more pecans to add to the top of each muffin if you wish. Extra pecans on the top adds more of a crunch and makes a beautiful garnish.
Place muffins in the oven and bake for 35 minutes.
Remove muffins from the oven and let them sit for 5-10 minutes to slightly cool down. Carefully remove muffins from pan and place on top of a cooling rack. Allow muffins to continue to cool down for another 10 minutes.
Serve and enjoy! Keep any leftover muffins in a tightly sealed container refrigerated for up to 7 days.
Recipe Notes
Tips and Substitutions:
- Roast your sweet potato ahead of time– This will save you a lot of time. Especially if you want to make these quick.
- Preheat oven and use a thermometer– this will ensure your oven is the correct temperature.
- Do not fill muffins all the way to the top– as muffins rise in the oven, they will overflow. Fill each muffin about 2/3 up.
- When muffins are ready to come out of the oven, open the oven slowly– This will allow the heat to slowly scape the oven and reduce the chances of the muffins flattening.
- Make sure to transfer muffins to a cooling rack– This way they can cool on the inside and not continue baking. You want nice and moist muffins!
- Coconut sugar can make muffins come out darker– Coconut sugar will make baked goods look more on the brown side. This doesn’t mean that they are burnt.
- Substitute for coconut sugar- If you want your muffins to be a lighter and more golden color, use maple sugar instead.
- Substitute for coconut oil– You can use avocado oil, ghee or unsalted butter.
- Switch up your sweet potatoes– You can also use butternut squash or pumpkin.
- Add Candied Pecans to these Sweet Potato Pecan Muffins– Pecans are a delicious nut and add great texture and crunchiness to baked goods. Candied pecans add a sweetness along with nuttiness making the muffins even more delicious.
- Add a spread to your muffins- You can spread some butter, almond butter, or jam on them. It makes them so good especially when they are warm and right out of the oven.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
