3 ratings

Spiced Sweet Potato Muffins


Minced ginger and dried orange peel enhance the taste of these spiced muffins. I especially love the whipped ginger butter served with these holiday treats. — Susan Bracken, State College, Pa.

Recipe courtesy of Taste of Home and RecipesAcrossAmerica


Click here to see 5 Amazing Sweet Potato Recipes


For the muffins

  • 1 1/2 Cup all-purpose flour
  • 1 Cup cold mashed sweet potatoes (prepared without milk and butter)
  • 3 Teaspoons grated orange peel
  • 2 eggs, lightly beaten
  • 1 1/2 Teaspoon baking powder
  • 1 Teaspoon ground ginger
  • 1/4 Teaspoon baking soda
  • 1/4 Teaspoon ground cinnamon
  • 1/4 Teaspoon salt
  • 1 Cup plus 1 tablespoon sugar, divided

For the ginger butter

  • 1/2 Cup butter, softened
  • 2 Tablespoons finely chopped crystallized ginger


For the muffins

In a large bowl, combine the flour, 1 cup sugar, orange peel, baking powder, ginger, salt, and baking soda. In a small bowl, combine eggs and sweet potatoes; stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter.

Bake at 400 degrees for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

For the ginger butter

In a small bowl, combine the ginger butter ingredients. Serve with warm muffins.