vegan sweet potato muffins

Squash-based treats are all the rage in the autumn months, but sometimes it feels like a lot of work to cut, seed, bake, and skin your favorite gourds before even starting a recipe. If you love fall fare but are just a little bit lazy, these sweet potato muffins are just what the doctor ordered.

Fans of sweet potato pie, take note. These muffins are warm, spicy and moist, and, I think, perfectly autumnal.

To prepare the sweet potato puree that is the basis of these muffins, poke some holes into a couple of sweet potatoes with a fork, and bake them until soft. Peel the skins off and mash them up real well; you don’t want any lumps. I don’t recommend putting them in a blender, as in my experience, this results in a gross, gluey mess.

5.0 from 15 reviews
Sweet Potato Muffins
Prep time: 
Cook time: 
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Serves: 12
  • 1 c + 2 Tbsp sweet potato puree
  • ¾ c coconut milk
  • ⅔ c brown sugar
  • ⅓ c water
  • ¼ c oil
  • 2 Tbsp maple syrup
  • 1 Tbsp lemon juice
  • 2 c flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • 1 c fresh or dried cranberries, optional
  1. Preheat oven to 400°F and lightly oil a muffin tin.
  2. In a large bowl, mix together sweet potato puree, coconut milk, brown sugar, water, oil, maple syrup, and lemon juice.
  3. In a medium bowl, sift together flour, baking powder, soda, salt, and spices.
  4. Combine wet and dry mixtures until just moistened.
  5. Spoon batter evenly into prepared pan.
  6. Bake for 25-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let muffins rest a moment in the pan, then cool slightly on a wire rack before serving.