Gluten-Free Sweet Potato Muffins
These gluten-free sweet potato muffins are soft, moist, and perfectly spiced, with a tender crumb. The sweet potato adds moisture and a naturally rich flavor. They are easy to make and can be enjoyed on their own or with your favorite spread.
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Gluten-free sweet potato recipe
These muffins are soft, moist, and tender with a naturally sweet flavor and a delicious texture. Sweet potato keeps the muffins wonderfully moist while adding a subtle earthy sweetness that pairs beautifully with fall spices.
This easy gluten-free sweet potato muffin recipe is perfect if you’re looking for a simple, crowd-pleasing fall bake. Moist, soft, and full of flavor, these muffins are ideal for fall gatherings, Thanksgiving, or any holiday celebration. If you love sweet potato desserts, you might also enjoy this Sweet Potato Cake.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Flour: gluten-free all-purpose flour blend.
- Eggs: room-temperature eggs are better.
- Oil: natural oil, like sunflower oil.
- Sweet potato: the star ingredient; adds moisture, natural sweetness, and a soft texture to the crumb. Canned sweet potato puree or homemade, both work. For the smoothest batter, make sure the cooked sweet potato is well mashed or pureed before adding it.
- Spices: ground cinnamon, ginger, and nutmeg. They complement the sweet potato.
How to make Gluten-Free Sweet Potato Muffins
Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
Whisk gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, and nutmeg in a medium bowl. Set aside.
In a large bowl, beat the oil with the sugar. Add the sweet potato puree and mix. Add the eggs, one by one, beating after each addition.
Add the dry ingredients to the wet ones and mix until combined. Fold in the chopped toasted walnuts and gently mix. Don’t overmix.
Transfer the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean with no batter streaks.
Let the muffins cool before removing them.
If desired, when the muffins are completely cool, top them with cream cheese frosting.
Store the muffins covered at room temperature or in the refrigerator. You can freeze them in an air-tight container or freezer bag. Reheat the muffins in a medium oven for 5 to 8 minutes. If the muffins are frosted, keep them in the refrigerator.
Good to know: baking tips
- Sweet potato puree: smooth consistency is best. Make sure the sweet potato is well mashed or pureed before adding it to the batter. Large pieces can affect the muffin’s texture. If the puree is homemade, allow it to cool before mixing with the other ingredients.
- Don’t overmix the batter. Once the dry ingredients are incorporated, mix just until incorporated for softer muffins. Overmixing can result in dense muffins.
- Let cool before removing. The muffins must set before removing.
You might wonder: FAQ
Can I make these holiday cupcakes ahead of time? Yes, you can make the muffins ahead of time and store them at room temperature or in the refrigerator.
Can I omit the walnuts? Yes, you can omit the walnuts or replace them with raisins or chocolate chips.
For more fall desserts
Easy Gluten-Free Sweet Potato Muffins
Ingredients
- 1 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ cup brown sugar
- ⅔ cup vegetable oil
- 1 cup sweet potato puree
- 2 eggs, room temperature
- ¾ cup walnuts, chopped and toasted
Instructions
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, and nutmeg in a medium bowl. Set aside.
- In a large bowl, beat the oil with the sugar. Add the sweet potato puree and mix. Add the eggs, one by one, beating after each addition.
- Add the dry ingredients to the wet ones and mix until combined. Fold in the chopped toasted walnuts. Don't overmix
- Transfer the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean with no batter streaks.
- Let the muffins cool before removing them.
Notes
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