I have been told these sweet potato muffins are the best muffins I've ever made. I mean they do have sweet potatoes, maple syrup, cinnamon and a crunchy pecan streusel topping. They are basically like sweet potato casserole in muffin form, making them a perfect addition to your holiday meal planning.
If you have family coming for the holidays, these would make a perfect breakfast treat. Or they would be just as good on any old Saturday morning. If you're looking for even more ways to enjoy leftover sweet potatoes, check out my sweet potato bread or my sweet potato cinnamon swirl scones and for more great breakfast ideas take a look at my favorite gluten free muffin recipes.
- Gluten Free 1-to-1 Flour Blend - I prefer Bob's Red Mill brand gluten free flour for my baking. You can use your preferred brand. Just ensure it contains xanthan gum, or you will need to add it.
- Baking Powder
- Egg - I haven't tried this recipe with an egg replacement, but I would suggest trying a flax egg if you need egg free or vegan muffins.
- Oil - I use olive oil in all of my cooking and baking. Any light tasting cooking oil will work fine.
- Maple Syrup
- Non-Dairy Milk - Any non-dairy milk will work in this recipe. If you're not dairy free, regular milk will work as well in the same measure.
- Sweet Potato - You'll need cooked, mashed sweet potato for this recipe. I normally bake sweet potatoes once a week and keep any leftovers in this recipe. If you don't have leftover sweet potato, you can simply cut a potato into cubes and boil it until soft.
For the topping:
- Vegan Butter - I use Country Crock plant butter or Miyokos Vegan Butter in my baking. You can use any vegan butter, but avoid margarine. If you're not dairy free, use regular butter in the same measure.
- Gluten Free 1-to-1 Flour
- Light Brown Sugar
See recipe card for quantities.
Substitutions & Variations
- Nut free - Leave off the streusel topping. The muffins are quite good without it.
- No Pecans - If you don't like pecans, walnuts would make a great substitution.
- Make it Vegan - Replace the egg with a flax egg to make these muffins vegan (or egg free).
These muffins are quite easy to make. They don't require any special equipment and are mixed by hand.
STEP 1: Add the dry ingredients and the sweet potato to a large bowl.
STEP 2: Use a whisk or your hands to mix the sweet potatoes into the dry ingredients until it makes coarse crumbles.
STEP 3: Whisk the egg in a separate bowl until it reaches a frothy state, like soap bubbles.
STEP 4: Mix the remaining wet ingredients into the whisked egg until smooth.
STEP 5: Add the wet ingredients to the dry in the large bowl. Fold together about 15 strokes.
STEP 6: Divide the muffin batter equally between 6 muffin cups. The cups should be filled to the top.
STEP 7: Combine all of the streusel ingredients together in a small bowl. Mix until the dry ingredients are completely incorporated and the pecans are nicely coated.
STEP 8: Spread the streusel topping over the muffin batter and bake!
Store leftover muffins in an airtight container in the refrigerator for 3-4 days. Reheat each muffin in the microwave for about 30 seconds before serving.
These muffins would also freeze quite well. Cool muffins to room temperature before wrapping them individually in plastic wrap and placing them in a freezer bag. Store for 3 months. Thaw overnight in the refrigerator before serving.
My favorite way to prepare sweet potatoes is to bake them at 425F for about 60 minutes until they are caramelized and softened. Cooking this way provides the most depth of flavor.
Alternatively, boiling the potatoes is a quicker method of cooking. Peel the sweet potatoes and cut them into small cubes. Place them in a pot of cool water and bring to a boil. Cook about 20 minutes until they are fork tender.
Yes, but make sure they are not canned in sugar syrup. You will not need to cook canned sweet potatoes as they are already soft. Simply mash them with a fork before adding them to the muffin mix.
More breakfast recipes:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Sweet Potato Muffins
For the muffins
- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
- ½ Cup Sugar
- ¾ Cup Mashed Sweet Potatoes about 6 ½ ounces
- 1 Egg
- 3 Tablespoons Oil
- ½ teaspoon Vanilla
- 2 Tablespoons Maple Syrup
- ¼ Cup Non Dairy Milk
For the streusel topping
- 1 Tablespoon Vegan Butter melted
- 2 Tablespoons Gluten Free 1-to-1 Flour Blend
- ¼ teaspoon Cinnamon
- 1 Tablespoon Light Brown Sugar
- ¼ Cup Pecans roughly chopped
For the muffins
- Preheat the oven to 375 degrees and line a 6 muffin pan with paper cups.
- Combine the gluten free flour, baking powder, salt, cinnamon and sugar in a large bowl. Whisk together until well mixed.1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon, ½ Cup Sugar
- Add the mashed sweet potato to the flour mixture. Mix the sweet potato into the flour using a whisk or your hands until it resembles coarse crumbles.¾ Cup Mashed Sweet Potatoes
- In a second bowl, whisk the egg until frothy, like soap bubbles.1 Egg
- Add the oil, vanilla, maple syrup and milk to the egg. Whisk until smooth.3 Tablespoons Oil, ½ teaspoon Vanilla, 2 Tablespoons Maple Syrup, ¼ Cup Non Dairy Milk
- Pour the wet ingredients into the dry. Fold together with a spatula until combined, about 15 strokes.
- Divide the batter into 6 muffin cups, filling the cups to the top.
For the streusel topping
- Combine all of the streusel ingredients in a small bowl. Mix together until the dry ingredients are incorporated and the pecans are well coated.1 Tablespoon Vegan Butter, 2 Tablespoons Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Cinnamon, 1 Tablespoon Light Brown Sugar, ¼ Cup Pecans
- Sprinkle the topping over the muffin batter.
- Bake in the preheated oven for 26-28 minutes until the tops spring back when gently poked. Cool for 10 minutes in the muffin pan, then remove to cool on a wire rack.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.