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. 


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


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


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


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.

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