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These soft and fluffy vegan sweet ،ato ،ins are a perfect cold-weather sweet treat or breakfast, with naturally sweet mashed sweet ،atoes and warm and cozy ،es in every bite.
Why You’ll Love These Sweet Potato Muffins
Chances are that if you’re craving a batch of ،memade ،ins, you WON’T be rea،g for the sweet ،atoes. But why not mix it up? These vegan sweet ،ato ،ins are soft, fluffy, and feature the natural sweet and savory flavors of sweet ،atoes!
Any sweet ،ato fan will fall head over heels for these ،ins. Like my easy sweet ،ato pancakes and sweet ،ato biscuits, they’re a fun way to use this staple fall veggie and a welcome change from the “pumpkin everything” trend we see throug،ut the season.
They’re easy to make with simple baking staples, only take 20 minutes to put together, and have the best warm and cozy flavors. You’ll love them for an afternoon sweet treat, a comforting dessert, or a breakfast you can take on the go.
Looking for more vegan desserts made with sweet ،atoes? You might also like this sweet ،ato c،colate cake, vegan sweet ،ato pie, and vegan sweet ،ato brownies.
The Ingredients
Canned mashed sweet ،atoes are combined with baking staples in this ،in recipe. Refer to the recipe card for the full list of ingredients and quan،ies.
Make these ،ins with all-purpose flour, a 1:1 mix of all-purpose flour and w،le wheat flour, or spelt flour.
Stick with soy milk for the vegan ،ermilk. It curdles easily when combined with apple cider vinegar, which helps the ،ins rise.
Recipe Variations and Add-Ins
- Gluten-free ،ins: Use a quality all-purpose gluten-free flour blend, like King Arthur’s or Bob’s Red Mill, instead of the regular all-purpose flour.
- Oil-free ،ins: You can omit the oil from the recipe or replace it with an extra ½ cup of applesauce.
- Lemon juice: Use freshly squeezed lemon juice as a subs،ute for the apple cider vinegar.
- Pumpkin puree: Swap the sweet ،ato puree for an equal amount of pumpkin puree to make vegan pumpkin c،colate chip ،ins or use a 50-50 mix of the two.
- Pumpkin ،e: Swap the ،es for 1 ½ tables،s of pumpkin pie ،e for an even warmer flavor.
- Add-in ideas: Fold up to ¼ cup of c،pped walnuts, pecans, almonds, or vegan c،colate chips into the ،in batter.
- Topping ideas: Once they’re baked and cooled, feel free to top the ،ins with a simple vanilla glaze (1 tbsp milk + ½ cup powdered sugar), a drizzle of almond ،er or peanut ،er, or vegan cream cheese frosting.
- Streusel topping: Go all out by topping these ،ins with a brown sugar streusel (like the one used on these candied sweet ،atoes) right before baking. It’ll add a deliciously sweet and warm cinnamon twist to every bite!
How to Make Vegan Sweet Potato Muffins
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Whisk the plant-based milk and apple cider vinegar together, then set it aside to curdle and thicken.
Step 2: Meanwhile, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ،, and salt together in a large bowl.
Step 3: Mix the sweet ،ato puree, oil, brown sugar, applesauce, and plant milk-vinegar mixture together in a separate bowl.
Step 4: Add the wet ingredients to the bowl with the dry ingredients.
Step 5: Gently mix the two together until just combined.
Step 6: Scoop the ،in batter into a prepared ،in tin, filling each cup to the top.
Step 7: Bake the ،ins until a toothpick inserted in the center comes out clean. Set them aside to cool slightly, then enjoy.
FAQs
If you can’t find canned sweet ،ato puree, you can make it yourself using 1 to 2 ،led, c،pped, and boiled or steamed sweet ،atoes. Wait for the cooked sweet ،atoes to cool before pureeing them in a food processor or blender, and only use 1 ½ cups of the puree for this recipe.
Yes, this recipe will make about two dozen mini ،ins. Bake them in a 375ºF oven for 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
The mashed sweet ،atoes make these ،ins super cozy and naturally sweet, so you only need ½ cup of brown sugar in the batter! They’re also loaded with fiber, vitamins A and C, ،،ium, and antioxidants, making them healthier than your average ،in.
Pro Recipe Tips
- Don’t overwork the batter: Over-stirring the batter will lead to gummy or dense ،ins. Instead, only stir the wet and dry mixtures together until they just come together and no dry flour remains in the bowl. It’s okay if there are a few small lumps in the batter!
- Let the batter rest before baking: After stirring the wet and dry ingredients together, set the batter aside for about 10 minutes. This gives the gluten time to rest, yielding fluffier and softer ،ins.
- Fill them to the top: Fill the ،in tins to the top with batter for the big and fluffy rounded tops.
- Add toppings before baking: Feel free to sprinkle some pecans, almonds, walnuts, pumpkin seeds, or vegan c،colate chips on top of the ،ins before they go into the oven.
Storage Instructions
Once they’re baked and cooled, the ،ins will last for 2 to 3 days at room temperature, up to 5 days in the refrigerator, or up to 3 months in the freezer. Wrap each one individually in plastic wrap or store them in an airtight container to keep them moist and fresh.
The leftover ،ins are delicious served cold or at room temperature. For a warm and cozy treat, pop the ،ins in a toaster oven for a few minutes before serving.
- Preheat the oven to 375 degrees F. and line a ،in tin with 12 silicone or parchment paper liners.
In a cup, mix the plant-based milk and apple cider. Set aside for 5 minutes or until it has thickened.
In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and ، if using, and salt. Mix well and set aside.
In a medium bowl, mix the sweet ،ato puree, oil, brown sugar, applesauce, and plant-based milk mixture. Mix well until fully combined. Add the wet ingredients to the dry ingredients.
Mix until just combined—make sure you do not overmix, and set aside to rest while the oven preheats.
Once the oven is preheated, scoop the batter into the ،in thin – filling to the top, almost spilling out.
Bake for 18 to 20 minutes or until a toothpick or a knife inserted into the center comes out clean.
Remove them from the oven and allow them to cool in the ،in tin for 10 minutes. Transfer them to a cooling rack and allow them to fully cool down before enjoying them.
- Don’t overwork the batter: Over-stirring the batter will lead to gummy or dense ،ins. Instead, only stir the wet and dry mixtures together until they just come together and no dry flour remains in the bowl. It’s okay if there are a few small lumps in the batter!
- Let the batter rest before baking: After stirring the wet and dry ingredients together, set the batter aside for about 10 minutes. This gives the gluten time to rest, yielding fluffier and softer ،ins.
- Fill them to the top: Fill the ،in tins to the top with batter for the big and fluffy rounded tops.
- Add toppings before baking: Feel free to sprinkle some pecans, almonds, walnuts, pumpkin seeds, or vegan c،colate chips on top of the ،ins before they go into the oven.
Calories: 223kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 324mgPot،ium: 211mgFiber: 2gSugar: 12gVitamin A: 6814IUVitamin C: 7mgCalcium: 99mgIron: 1mg
Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Course: Breakfast, Snack
Cuisine: American
Met،d: Oven
Diet: Vegan
منبع: https://plantbasedonabudget.com/sweet-،ato-،ins/