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close up of Cinnamon Sweet Potato Pumpkin Muffin on white tray
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5 from 6 votes

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.
Keyword: baking, muffins,, pumpkin, snacks, sweet potato, sweet potato muffins
Servings: 12 muffins

Equipment

  • 12 cup muffin pan
  • muffin scoop
  • paper liners

Ingredients

For the Muffin Batter

  • 1 cup old fashioned oats (not quick oats)
  • 1 cup flour
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 teaspoon cinnamon
  • 2 teaspoons baking powder
  • pinch salt
  • 3/4 cup mashed, cooked sweet potato
  • 1/4 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup coconut oil, melted and cooled slightly
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • 1/2 cup low-fat milk

For the Streusel Topping

  • 1/2 cup dark brown sugar, packed
  • 1/4 teaspoon cinnamon
  • 1/4 cup cinnamon snack mix, crumbled
  • 1/4 cup chopped pecans

Instructions

Preparing the sweet potatoes

  • 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.
    I boiled the potatoes until tender, about 15 minutes.
  • Once your sweet potatoes are cooked, mash them with a fork and allow to cool to room temp before using in the recipe.
  • Preheat oven to 350 degrees. Prepare a 12 cup muffin pan with paper muffin liners and lightly spray with nonstick spray.
  • In a medium bowl, combine flour. oats, cinnamon, pumpkin pie spice, baking powder, and salt. Set aside.
  • Using a large bowl and a hand mixer, combine 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.
  • Place batter into muffin cups using a muffin scoop. Set aside while making the streusel topping.
  • 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.
  • 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.

Notes

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.