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Freshly baked muffin with crunchy nut pieces on top

Sweet Potato Pecan Muffins with Cinnamon Glaze

Soft sweet potato muffins with pecans, maple syrup, warm spices, and a smooth cinnamon glaze. A cozy baked treat for breakfast, brunch, or snacking.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Sweet Potato Pecan Muffins with Cinnamon Glaze

Ingredients

For the Sweet Potato Pecan Muffins

  • 1 large sweet potato about 1 lb
  • 2 c all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 2/3 c chopped pecans
  • 1 large egg lightly beaten and at room temperature
  • 6 tbsp unsalted butter melted and cooled
  • 3/4 c maple syrup
  • 1/2 c whole milk
  • 2 tsp lemon juice

For the Cinnamon Glaze

  • 1 c confectioners’ sugar sifted
  • 1 tsp ground cinnamon
  • 2 tbsp milk

Instructions

Preheat the oven.

  • Position the oven rack in the center of the oven. Preheat the oven to 400°F.

Bake the sweet potato.

  • Prick the sweet potato several times with a fork. Place a piece of aluminum foil on the oven rack to catch any drips, then place the sweet potato on the foil. Bake for 1 hour and 15 minutes, or until the sweet potato is soft.

Cool the sweet potato.

  • Transfer the baked sweet potato to a wire rack and allow it to cool for 10 minutes, or until it can be handled safely.

Prepare the muffin pan.

  • Line a muffin pan with paper muffin liners and set it aside.

Combine the dry ingredients.

  • In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, baking powder, salt, ground nutmeg, and chopped pecans. Set the mixture aside.

Prepare the sweet potato mixture.

  • Peel the cooled sweet potato. Measure 1 c of the cooked sweet potato flesh and place it in a large bowl. Mash until smooth.

Add the egg and butter.

  • Whisk the lightly beaten egg and melted, cooled butter into the mashed sweet potato until the mixture is smooth and evenly combined.

Add the remaining wet ingredients.

  • Whisk in the maple syrup, whole milk, and lemon juice until fully incorporated.

Combine the wet and dry mixtures.

  • Add the flour mixture to the sweet potato mixture. Stir with a wooden spoon only until the dry ingredients are moistened. Do not overmix.

Fill the muffin cups.

  • Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full.

Bake the muffins.

  • Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool the muffins.

  • Place the muffin pan on a wire rack and allow the muffins to cool in the pan for 10 minutes. Remove the muffins from the pan and place them directly on the wire rack for an additional 5 minutes.

Prepare the cinnamon glaze.

  • In a small bowl, combine the sifted confectioners’ sugar, ground cinnamon, and milk. Mix until smooth and pourable.

Glaze the muffins.

  • Drizzle the cinnamon glaze over the slightly cooled muffins. Allow the glaze to set briefly before serving.

Notes

To make these Sweet Potato Pecan Muffins with Cinnamon Glaze gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend that contains xanthan gum. Use certified gluten-free baking powder, baking soda, confectioners’ sugar, maple syrup, cinnamon, nutmeg, and vanilla if adding any optional flavoring. Check the labels on pecans and packaged ingredients to avoid cross-contamination. Allow the muffins to cool fully before storing, as gluten-free muffins can be more delicate when warm.