Sweet Potato Muffin

• •  Can of cooking spray
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 pinch freshly grated nutmeg

  • 4 large eggs
  • 1 1/2 cups white sugar
  • 1/2 cup light brown sugar
  • 1 cup vegetable oil
  • 1/4 cup melted butter
  • 2 cups mashed sweet potato (yams)
  • 1 cup chopped pecans, plus more for topping
  • 2 teaspoons demerara sugar for topping
  • Add all ingredients to list

  Directions

  • Prep
    10 m
  • Cook
    25 m
  • Ready In
    35 m

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
  2. Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
  3. In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
  4. Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
  5. Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.

  
  

  Footnotes

  • Cook's Note:
  • If you don't have leftover cooked sweet potatoes, you can microwave them for about 7 or 8 minutes. Then scrape the flesh into a bowl.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan