Cinnamon Sweet Potato Pumpkin Muffins

Cinnamon Sweet Potato Pumpkin Muffins are perfect for breakfast or as an afternoon snack. The delicious muffins are super moist, healthy, and so easy to make.

I received complimentary products from sponsor companies to aid in the creation of the #FallFlavors Week recipes. All opinions are mine alone. #ad #sponsored

It’s the first day of #FallFlavors week – a week where more than 25 food bloggers are going to wow you with recipes using all the fall foods with the help of some awesome sponsors.  Sponsors that generously provided us with products to use in our creations.

We’re sharing them with the hashtag #FallFlavors on social media and you’ll find some of the links in this post as well. In addition to the recipes, we also have a great giveaway for you this week thanks to our amazing sponsors! All of those details and how to enter are listed below!

My last recipe for this week long event is this vegetable packed sweet tasting muffin. You won’t even believe that there are vegetables in these muffins. There are not one, but TWO fall favorite veggies in this recipe. I didn’t start out using two vegetables, but in creating the recipe that’s where I went.

Making a healthier muffin for my family to have for breakfasts or snacking was the end goal, like these other muffin recipes: healthy Banana Chocolate Chunk Muffins or these Jam-Filled Corn Flake Muffins.

Before I tell you about the classic fall soup recipe, the giveaway, and our generous sponsors, let me tell you what I’ll be sharing this week.

• Monday: Slow Cooker Apple Pear Crisp
• Wednesday: Autumn Squash Soup
• Friday: Cinnamon Sweet Potato Pumpkin Muffins ((that’s this recipe)

What’s in these sweet potato pumpkin muffins?

When I received sample products from Melissa’s Produce to aid in creating recipes for this week, I knew I wanted to use the sweet potatoes for a baked item. Muffins, to be exact. I thought the bright orange color of the vegetable would be a perfect fall food recipe.

Little did I know that the Garnet Sweet Potatoes I had were WHITE inside! Well, that really threw me for a minute until I realized I had some leftover pumpkin puree in the freezer that would give me that same bright orange color. So, you’ve got sweet potatoes, pumpkin, oats, nuts, chia and flax seeds among the other usual ingredients in a basic muffin.

If you’re making these muffins with an orange sweet potato, you can replace the amount of pumpkin with sweet potato or keep it the same as indicated in the recipe and use pumpkin, too.

I’m also using brown sugar from Dixie Crystals and pecans from  Millican Pecan Company, and vanilla bean paste from Taylor and Colledge. I crushed up some of the Melissa’s Produce Cinnamon Spice Clean Snax crumbles to use in the streusel topping.

Ingredients for Cinnamon Sweet Potato Pumpkin Muffins

• 12 cup muffin pan
• muffin/cookie scoop
• paper liners
• mashed sweet potato
• pure pumpkin puree (not pumpkin pie filling)
• dark brown sugar
• coconut oil
• low-fat milk
• eggs
• vanilla bean paste
• flour
• old-fashioned oats (not quick oats)
• pumpkin pie spice
• cinnamon
• baking powder
• pinch of salt
• 1/4 cup chopped pecans
• 1/4 cup cinnamon snack mix, crumbled

How to Make Sweet Potato Muffins

Step 1

Preparing the Sweet Potato

There are a few ways you can cook sweet potatoes for this recipe. You can bake them, allow the potatoes to cool and scoop out the flesh. Another way is to peel the sweet potatoes, cut into inch cubes, and boil them in water until they are tender.

Roasting sweet potatoes is an excellent way to cook them too. Place peeled and cubed sweet potatoes on baking sheet, drizzle with a little olive oil and roast at 450 degrees for 30 minutes or until tender.

Once your sweet potatoes are cooked, mash them with a fork and allow to cool to room temp before using in the recipe.

Using leftover sweet potatoes is also a great idea for this recipe.

Step 2

Preheat oven to 350 degrees. Prepare a 12 cup muffin pan (I love this one) with paper muffin liners and lightly spray with nonstick spray.

Step 3

In a medium bowl, combine the dry ingredients: flour. oats, cinnamon, pumpkin pie spice, baking powder, and salt. Set aside.

Step 4

Using a large mixing bowl and a hand mixer, combine your wet ingredients: mashed sweet potato, pumpkin puree, 1/2 cup brown sugar, coconut oil, milk, eggs, and vanilla bean paste. Add in the flour mixture and mix until combined.

Step 5

Place batter into muffin cups using a muffin scoop (it’s great for cookies too), or spoon batter into muffin liners. Set aside while making the streusel topping.

Step 6

In a small bowl, combine

In a small bowl, combine the remaining ingredients for topping: cinnamon, dark brown sugar, crumbled cinnamon snack mix, and pecans. Top each muffin with a generous sprinkle of the topping mixture.

Step 7

Bake muffins for 22 to 25 minutes, or until the toothpick comes out clean. Allow to cool a few minutes before eating.

Muffins can be frozen in an airtight container – allow to cool completely before freezing. To reheat, simply thaw and eat; or microwave a few seconds.

Tips, Tricks, and FAQs

• You can use all sweet potatoes in this recipe, or even all pumpkin.
• Baking, boiling, or roasting the sweet potatoes are the preferred methods.
• If you have an Instant Pot, you can cook your sweet potatoes in that. This link is great!
• Leftover sweet potatoes are also great to use for the muffins.
• Be sure your cooked and mashed sweet potatoes are cooled before adding to the batter.
• Can you freeze the muffins? Yes, cool muffins and then store in an airtight container in the freezer.
• How do you reheat frozen muffins? Allow to thaw and then eat or place in microwave and heat a few seconds.

#Fall Flavors Giveaway and Sponsor Details

Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

a Rafflecopter giveaway

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

Friday’s #FallFlavors Recipes:

https://www.instagram.com/p/CT7Fc8nLKvT/

Beverages

• Apple Cider Milk Tea With Boba And Caramel Apple from Magical Ingredients
• Apple Cider Old Fashioned from Books n’ Cooks

Breakfast and Baked Goods

• Apple Cider Donut Muffins from Cheese Curd In Paradise
• Pear and Apple Cider Scones from A Kitchen Hoor’s Adventures
• Spiced Pumpkin Coffee Cake from Hezzi-D’s Books and Cooks

Side Dishes

• Balsamic Roasted Purple Brussels Sprouts W/ Grapes & Chestnuts from Savory Moments
• Cinnamon Sweet Potato Pumpkin Muffins from Blogghetti
• Fall Roasted Vegetable Medley from Family Around the Table
• Glazed Cippolini Onions With Rosemary from Life Love and Good Food
• Sweet Potato Latkes from Take Two Tapas

Main Dishes

• Apple Cider Pulled Pork With Apple Slaw from Simple and Savory
• Butternut Squash Pasta Sauce from Jen around the world

Desserts

• Apple Blondies from Eat Move Make
• Apple Turnover from Art of Natural Living
• Butterscotch Pie from Lemon Blossoms
• Gf Cinnamon Graham Cracker Cupcakes from Frugal & Fit
• No- Bake Pumpkin Cheesecake With Salted Caramel Glaze from West Via Midwest
• Oatmeal Scotchies from Palatable Pastime
• Pear Bundt Cake from The Fresh Cooky
• Pear Cobbler from Fresh April Flours
• Pear Crisp Ice Cream from Jolene’s Recipe Journal
• Pecan Butter Cookies from An Affair from the Heart
• Pecan Pie Bars from Devour Dinner
• Pumpkin Cupcakes from House of Nash Eats
• Pumpkin Spice Sugar Cookies from SueBee Homemaker
• Rosemary Pecan Shortbread With Honey-Ginger Icing from The Spiffy Cookie
• Sweet Tea Panna Cotta from Karen’s Kitchen Stories
• Turtle Waffle Ice Cream Sandwiches from That Recipe

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Enjoy!