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Mini Sweet Potato Pecan Muffins

  • Beginner
  • 36 mini muffins
  • 45 min
Baking Success Or Baking Mess


1-3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons Fleischmann's® Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup mashed cooked sweet potato (about 1 large potato)
3/4 cup Crown® Golden or Lily White® Corn Syrup
1/3 cup Mazola® Corn Oil
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup Chopped Pecans, divided


Preheat oven to 400°F. Spray 36 mini muffin cups with cooking spray.

Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.

Whisk together sweet potato, corn syrup, oil, eggs and vanilla in a large bowl; stir in dry ingredients and half of the pecans just until moistened. Spoon into prepared muffin cups, filling each about 3/4 full. Sprinkle muffin tops with remaining pecans.

Bake for 14 to 17 minutes or until wooden pick inserted in center of muffin comes out clean. Cool 5 minutes; remove from pan.

Recipe Note: For mashed sweet potatoes, you can use a baked or boiled fresh sweet potato OR well-drained canned sweet potatoes.

Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc.

Nutritional Claims: Low

in saturated fat, Free

of trans fat, Source

of calcium, Source

of iron

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