These easy sweet potato muffins are a perfect addition to your breakfast menu. They would be great for any time of day or night. I love this recipe because these sweet potato muffins are not too sweet to eat first thing in the morning, but are sweet enough to serve as a dessert. You could even add a heavier frosting and make them even sweeter if you like.

I made this batch of easy sweet potato muffins two days after Christmas using leftover sweet potatoes. This recipe is a great way to use those leftovers from Thanksgiving too. You can even put them in a freezer bag or container and they will stay fresh in the freezer for up to 6 months. I find that baked goods are sometimes even better after they have been frozen. Freezing them really locks in the moisture.

You can make these easy sweet potato muffins too and they are so super easy. You can thank me later! All of the ingredients for this easy sweet potato muffin recipe were bought locally at my favorite stores where I shop regularly. You could even use your favorite vanilla or cream cheese frosting to decorate them and make a special treat for that sweet potato lover in your life!

Whatever you decide to do, make them your own. Add walnuts or pecans for some added crunch. I want to try adding a little caramel to the top. I bet that would make them super tasty. Have fun with cooking and share your thoughts and pictures with us! I love seeing all of your creativity with my favorite recipes.

Gather your ingredients:

• 1 1/2 cups mashed sweet potatoes
• 2 eggs
• 1/2 cup milk
• 2 Tbsp orange juice
• 1/2 cup room temperature butter
• 3/4 cup brown sugar
• 1 1/2 cups flour
• 2 1/2 tsp baking powder
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice

Get to baking:

• Preheat oven to 350 degrees Fahrenheit
• Combine sweet potatoes, eggs, vanilla, milk, butter, and sugar
• In separate bowl, combine dry ingredients
• Add wet ingredients to dry ingredients and combine. Be careful not to over-mix.
• Prepare 12 baking cups in a cupcake pan with non-stick cooking spray.
• Fill each baking cup with batter almost to the top of the cup.
• Bake for 23-26 minutes or until toothpick comes out of center of muffin clean.