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Sweet Potato Pecan Muffins

  • Beginner
  • 12 Muffins
  • 20 min
Baking Success Or Baking Mess


1-3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoon 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 Beehive® OR Crown® Golden Syrup
1/3 cup Mazola® Corn Oil
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup chopped pecans


Preheat oven to 400°F. Spray 12 (2-1/2 inch) muffin cups with cooking spray.

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

Mix sweet potato, corn syrup, oil, eggs and vanilla in a large bowl; stir in dry ingredients just until moistened. Stir in pecans. Spoon into prepared muffin cups.

Bake for 20 minutes or until tops spring back when lightly touched. Cool 5 minutes; remove from pan.

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