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Mini Sweet Potato Pecan Muffins

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  • Difficulty: Easy
  • Yield: 36 mini muffins
  • Prep Time: 0:15
  • Bake Time: 14 to 17 minutes

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons 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 Karo® Dark OR Light Corn Syrup
  • 1/3 cup corn oil
  • 2 eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup Fisher® Chopped Pecans, divided

Directions

  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.

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Corn Syrup

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print image

Mini Sweet Potato Pecan Muffins

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

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons 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 Karo® Dark OR Light Corn Syrup
  • 1/3 cup corn oil
  • 2 eggs lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup Fisher® Chopped Pecans divided

Directions

  • 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.