Sweet Potato Muffins

Give fall brunch a festive touch! These sweet potato muffins with ginger cream cheese filling feature an ultra fluffy, tender crumb and a lively fall spice kick. 

Flour Brown and white sugar Cinnamon & ginger Baking soda, baking powder & salt Eggs Mashed sweet potatoes Milk Vegetable oil Melted butter Vanilla Pecans (optional) Cream cheese

Main Ingredients

1

Beat together the softened cream cheese, sugar and ginger until fluffy. Set aside as you make the muffin batter.

2

In a large mixing bowl, stir together flour, dark brown sugar, cinnamon, ginger, salt, baking soda and baking powder until well combined.

3

In a separate large mixing bowl, whisk together eggs, mashed sweet potatoes, whole milk, vegetable oil, melted butter and vanilla extract until combined.

4

Pour the wet ingredients over the dry ingredients and fold just until combined. Do not overmix. Leaving some lumps is OK.

5

Spoon the batter into baking liners so that it's ¾ full. Dollop some ginger cream cheese filling, about 2 teaspoons, on top of each muffin and sprinkle pecans on the batter on the side. Bake.

Now enjoy your cream cheese-filled sweet potato muffins. They make for the perfect fall brunch treat.

Oh my goodness! These came out so good. The ginger cream cheese filling is everything. What a yummy recipe- total winner.

Readers love it!

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