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A close-up of Vegan Sweet Potato Muffins with crumb topping in white paper liners on a wooden board, with cinnamon sticks and star anise in the background.

Vegan Sweet Potato Muffins

Vegan Sweet Potato Muffins are my go-to recipe when I want moist, flavorful muffins for busy mornings. The sweet potato creates the softest crumb, the cinnamon adds warmth, and the brown sugar on top gives them a sweet, crunchy finish. I make them for meal prep, weekend brunches, holiday breakfasts, and potlucks because they're filling and travel well. They stay fresh at room temperature for about 3 days or in the freezer for up to 2 months.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 4 minutes
Total Time: 39 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Vegan Sweet Potato Muffins
Servings: 10
Calories: 184kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Calories: 184kcal | Carbohydrates: 42g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 179mg | Potassium: 365mg | Fiber: 3g | Sugar: 17g | Vitamin A: 13453IU | Vitamin C: 14mg | Calcium: 131mg | Iron: 2mg
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