Candied Pecan Sweet Potato Muffins with Orange Ginger

Name: Candied Pecan Sweet Potato Muffins with Orange Ginger
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups Gold Medal all-purpose flour; 3/4 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon orange peel, grated; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1 can (16 oz) sweet potatoes, drained, mashed; 1/3 cup butter or margarine, melted; 2 teaspoons vanilla; 1 egg; 1/2 cup candied pecans, coarsely chopped

Moist, spiced muffins featuring creamy mashed sweet potatoes enhanced with warm ginger, bright orange zest, and crunchy candied pecans on top. These aromatic treats balance earthy sweetness with citrus notes, making them perfect for fall breakfast, brunch gatherings, or afternoon snacks. The tender crumb comes from canned sweet potatoes while the candied pecans add delightful texture contrast.

Prep: 15 min
Cook: 25 min
Yield: 12 muffins
Level: medium
Cuisine: American

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Vegetarian

Ingredients

Yield: 12 muffins

1 ½ cups Gold Medal all-purpose flour
almond flour1:1gluten-freegluten-free
may be slightly denser
¾ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon orange peel, grated
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
1 can (16 oz) sweet potatoes, drained, mashed
⅓ cup butter or margarine, melted
coconut oil1:1dairy-freedairy-free
solid at room temp works best
Full guide →
2 teaspoons vanilla
1 egg
½ cup candied pecans, coarsely chopped
chopped walnuts1:1budget-friendly
less sweet but still crunchy

Method

7 steps

1
Heat oven and place paper cups in muffin tin, spray with cooking spray
2
Mix dry ingredients in large bowl
3
Stir in mashed sweet potatoes, melted butter, vanilla and egg until combined
4
Divide batter among muffin cups
5
Sprinkle evenly with chopped candied pecans
6
Bake until toothpick inserted in center comes out clean
7
Remove from pan to cooling rack and serve warm

Tips

Tip 1

Spray paper liners with cooking spray to prevent sticking and ensure easy removal from muffin cups.

Tip 2

Mash sweet potatoes thoroughly to avoid lumps in the batter for a smooth, tender crumb texture.

Tip 3

Don't overmix the batter once wet ingredients are added to keep muffins light and fluffy.

Good to Know

Storage

Store covered at room temperature for 2-3 days or refrigerate up to 1 week

Make Ahead

Can be made 1 day ahead and stored covered

Serve With

Serve warm or at room temperature

Common Mistakes

Watch

Don't overmix batter to avoid tough, dense muffins

Watch

Spray paper liners to prevent sticking and tearing

Substitutions

Dairy-Free Swaps

butter→

coconut oil1:1dairy-freedairy-free

solid at room temp works best

Full guide →

Gluten-Free Swaps

all-purpose flour→

almond flour1:1gluten-freegluten-free

may be slightly denser

Full guide →

General Alternatives

candied pecans→

chopped walnuts1:1budget-friendly

less sweet but still crunchy

Find more substitutions →

FAQ

Can I use fresh sweet potatoes instead of canned?

Yes, roast 1-2 medium sweet potatoes at 400°F until tender, then mash. You'll need about 1 cup mashed.

What if I don't have candied pecans?

Use regular chopped pecans or walnuts, or make candied pecans by tossing with sugar and baking briefly.

How long do these muffins keep?

Store covered at room temperature for 2-3 days or refrigerate up to 1 week. Freeze for up to 3 months.