Sweet Potato Pecan Muffins
This sweet potato muffin recipe is perfect for a weekend breakfast. With the flavors of cinnamon, sweet potatoes and infused with pecans, it'll be hard to have just one breakfast muffin! Plus, you can whip this recipe up really easy in your blender. Have you ever made blender muffins?
Ingredients
- 3 cups All Purpose Flour
- 4 tsp Baking Powder
- 1 1/2 tsp of Salt
- 2 cups of Sugar
- 1 tsp of Ground Cinnamon
- 4 eggs
- 1 1/2 cups of Vegetable Oil
- 1 tsp of Vanilla
- 2 cups of Mashed Sweet Potatoes
- 1 cup of Chopped Pecans
- Butter
- 1 tub of cream cheese frosting
Instructions
- Peel and cleaning about (3) large sweet potatoes, boil potatoes until soft
- Grease a muffin pan with butter
- In a large mixing bowl, combine flour, baking powder, salt, sugar and cinnamon
- Blend to combined eggs, oil, and vanilla on 'pulse' about 4 times
- Mash cooked sweet potatoes
- Add sweet potatoes to blender and 'pulse' 3-4 more times
- Pour mixture into your dry ingredients and stir lightly until all dry ingredients are mixed in
- Fold in pecans
- Fill your muffin tins 2/3 of the way full.
- Bake on 350 degrees for 18 minutes, or until toothpick comes out clean
- Allow to cool
- Top muffins with cream cheese frosting and serve