Vegan Sweet Potato Muffins
Add Preferred SourceOn days when I want something warm, lightly sweet, and perfect with coffee, Vegan Sweet Potato Muffins always hit the spot. The sweet potato puree makes them incredibly moist and fluffy, the cinnamon adds cozy flavor, and the brown sugar topping adds a subtle crunch. They’re perfectly soft, naturally flavorful, and so easy to make.
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I make them for Sunday meal prep, weekday breakfasts, and potlucks because they’re filling enough to keep you satisfied until lunch. They’re also great for bake sales and holiday brunches because they look impressive with their caramelized brown sugar tops. They stay fresh at room temp for about 3 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Sweet Potato Muffins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have warm, tender muffins ready in about 40 minutes from start to finish.
Mix the Wet Ingredients
Grab a large bowl and whisk together the almond milk, vanilla extract, brown sugar, and white sugar until the sugars start to dissolve. The brown sugar adds a hint of molasses flavor that pairs perfectly with the sweet potato. You can swap in coconut sugar for a deeper caramel taste.
Add the Sweet Potato Puree
Stir in the sweet potato puree and mix until everything’s completely combined and smooth. You want the puree fully incorporated so every muffin has consistent moisture and color. If you’ve got lumps, keep stirring until they break down.
Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon. You can substitute up to half the flour with whole wheat flour for added fiber, or try oat flour for a heartier texture.
Make sure the baking powder is evenly distributed so your muffins rise uniformly. Add the dry mixture to the wet ingredients and gently stir until just combined.
Don’t overmix or you’ll end up with dense, tough muffins instead of tender ones. It’s fine if a few lumps remain.
Fill the Muffin Liners
Line a standard muffin pan with paper liners and fill each one about three-quarters full for medium-sized muffins. If you want larger muffins, fill them to the top, but you’ll only get about 8 instead of 10. I like using this standard 12-cup muffin pan with a nonstick coating, which ensures even baking and easy release.
Sprinkle a little extra brown sugar on top of each muffin for that caramelized crust. For absolutely delicious mix-ins, fold in a half cup of chocolate chips before filling the liners. A cookie scoop makes it easy to portion the batter evenly so all your muffins turn out the same size.
Bake Until Golden
Bake at 350°F for 20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. This oven thermometer helps ensure your oven is at the right temperature, which matters for even baking and preventing over-browned tops.
The tops should be golden and spring back when gently pressed. I always use my cake tester, which makes it easier to check doneness since you can see any wet batter clinging to it more clearly.
Cool Completely
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer them to a wire rack. Cooling them on a rack prevents the bottoms from becoming soggy due to trapped steam. Let the muffins cool completely before storing, about 15 minutes, so the texture sets properly.
Serve and Enjoy
Let the muffins cool for at least 10 minutes before serving so they firm up and don’t fall apart. You can enjoy them warm or at room temperature, and they’re perfect on their own or with a pat of vegan butter melted on top.
The brown sugar crust becomes slightly crisp as it cools, adding a nice textural contrast to the soft interior. Spread some nut butter on top for extra protein.
If you’re taking them to a potluck or packing them for work, they travel really well without getting smashed or dried out. A hard-sided muffin carrier keeps them from bumping into each other and protects that delicate brown sugar topping during transport.
Equipment
Ingredients
- 2 ½ cups sweet potato puree
- ¾ cup almond milk or other plant-based milk
- 1 ½ cups all-purpose flour
- ¼ cup white sugar
- ⅓ cup brown sugar + an extra tablespoon to sprinkle on top
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
Instructions
- Mix the almond milk, vanilla extract, brown and white sugar in a medium bowl. Add sweet potato puree and combine.¾ cup almond milk, ¼ cup white sugar, ⅓ cup brown sugar, 2 teaspoons vanilla extract, 2 ½ cups sweet potato puree
- Mix flour with baking powder and ground cinnamon. Add them to the wet ingredients. Mix until combined.1 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon
- Pour the muffins butter into ten muffin liners, fill ¾ of each liner to get medium-sized muffins (as in pictures). If you’d like to have larger muffins, fill them up to the top (you’ll make less than ten in that case). Sprinkle some brown sugar on the top, if desired.
- Bake the muffins at 350°F (175°C) for 20 minutes or until an inserted toothpick comes out clean.
- Remove muffins from the oven and let them cool in a cooling rack.
Notes
- Use canned sweet potato puree: It saves time and gives you consistent moisture in every batch, but homemade works too if you roast and mash your own.
- Don’t overmix the batter: Fold the dry ingredients in just until you don’t see flour streaks anymore, or you’ll develop too much gluten and end up with dense muffins.
- Fill liners consistently: Use a spring-loaded ice cream scoop to portion the batter evenly so all your muffins bake at the same rate and come out the same size.
- Check doneness with a toothpick: Insert it in the center of a muffin and it should come out clean or with just a few moist crumbs, not wet batter.
- Adjust sugar to taste: You can reduce the white sugar to 2 tablespoons if you prefer less sweetness, especially if your sweet potato puree is already very sweet.
- Flash-freeze for easy storage: Place cooled muffins on a baking sheet and freeze for 1 hour, then transfer them to a container so they don’t stick together.
Nutrition
How to Store Leftovers
Keep them in an airtight container at room temperature for up to 3 days. They’ll stay moist thanks to the sweet potato puree, but the brown sugar topping might soften slightly after the first day.
For longer storage, wrap each muffin individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. They’ll keep in the freezer for up to 2 months. I like using this set of stackable freezer-safe glass containers, which makes it easy to store multiple batches without taking up too much freezer space.
To reheat, let frozen muffins thaw at room temperature for about an hour, or microwave them for 20-30 seconds until warm. You can also pop them in a 300°F oven for 5-7 minutes to crisp up the tops again. The texture stays remarkably close to fresh-baked, especially if you wrap them tightly before freezing.
What to Serve With Vegan Sweet Potato Muffins
They’re great alongside scrambled tofu, fresh fruit, or a smoothie for a complete breakfast. These lightly sweet muffins pair well with savory options like avocado toast or a veggie hash. I also love them with almond butter spread on top while they’re still warm.
For brunch, serve them with maple syrup for drizzling, vegan yogurt, or a hot cup of coffee. They’re filling enough to be breakfast on their own, and kids love them in lunchboxes with some apple slices and carrot sticks.
More Easy Recipes for You to Try at Home
If you love these muffins, you’ll want to try my other vegan breakfast treats.
