Back to Recipe Search Print Recipe

Mini Sweet Potato Pecan Muffins

Moist mini muffins full of great flavor and crunchy pecans!

Quick Facts

Prep Time: 15 minutes
Bake Time: 14 to 17 minutes
Yield: 36 mini muffins


  • 1-3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons Argo® 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 corn syrup, dark OR light
  • 1/3 cup Mazola® Corn Oil
  • 2 eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup Fisher® Chopped Pecans, divided


  1. Preheat oven to 400°F.  Spray 36 mini muffin cups with cooking spray.
  2. Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.
  3. 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.
  4. Bake for 14 to 17 minutes or until wooden pick inserted in center of muffin comes out clean. Cool 5 minutes; remove from pan.
  5. Recipe Note:  For mashed sweet potatoes, you can use a baked or boiled fresh sweet potato OR well-drained canned sweet potatoes.
  6. Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc., and is not affiliated with ACH Food Companies, Inc.