Ginger-Spiced Sweet Potato Muffins

Ginger-Spiced Sweet Potato Muffins | Taste As You Go

This recipe for Ginger-Spiced Sweet Potato Muffins first appeared on Taste As You Go in 2009 as Ginger Sweet Potato Muffins. An updated version appears here with slight modifications and updated photos.

As soon as the leaves started turning brilliant shades of orange, red, and yellow... I started envisioning spending my weekends in the kitchen. I'd have the kids by my side and we'd be baking all sorts of yummy treats. Pies, cakes, muffins, bread... Anything that would highlight the fruit we've picked after a family day at the local orchard.

Other times, I pictured myself waking up early on a Sunday. I'd slip downstairs to make a cup of coffee and enjoy the silence in the house as the rest of the family slept. Then I'd make a decadent breakfast, and the smells from the kitchen would waft up the stairs, waking them one by one.

But, these days, I'm way too tired by the time the weekend rolls around. And, sadly, I don't have the energy to cook at the kids' pace. Deep down, I still want to be the mom I pictured in my head. But pandemic life has killed my motivation to go all-in in the kitchen.

Ginger-Spiced Sweet Potato Muffins | Taste As You Go

I'm going to do my best to turn things around this weekend. Maybe I'll start small with a batch of my famous pancakes with cinnamon apples instead of syrup. If I'm successful, I'll push myself to make these Ginger-Spiced Sweet Potato Muffins next.

Ginger-Spiced Sweet Potato Muffins | Taste As You Go

These muffins call for sweet potato puree and first appeared on Taste As You Go in 2009, and an update has been long overdue. Several things differ from the original recipe I shared all those years ago:
  • I skipped the egg yolk this time.
  • I used unsalted butter rather than salted.
  • I've found that 2% milk works best in this recipe, but go ahead and use whatever you have on hand.

I hope you give this updated recipe a try soon! Have a wonderful weekend, everyone!

Baking, Fall, Muffins, Sweet Potatoes, Ginger
Baking, Muffins, Breakfast, Brunch
Yield: 1 dozen muffins
Author: Taste As You Go
Ginger-Spiced Sweet Potato Muffins

Ginger-Spiced Sweet Potato Muffins

The ginger adds a little extra pizzazz to these muffins, which would make the perfect addition to any fall breakfast table.
Prep time: 10 MinCook time: 28 MinInactive time: 2 MinTotal time: 40 Min


  • 1 egg
  • 2/3 cup dark brown sugar
  • 1/3 cup unsalted butter, melted
  • 3/4 cup 2% milk
  • 1 cup sweet potato puree
  • 2 tablespoons pure maple syrup
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4-1/2 teaspoon ground ginger, depending upon preference


  1. Preheat oven to 400°F. Line a standard muffin pan with cupcake/muffin liners.
  2. In a large bowl, combine the egg, brown sugar, melted butter, milk, sweet potato puree, and maple syrup. Set this bowl aside.
  3. In a medium bowl, combine flour, baking powder, baking soda, salt, and spices.
  4. Combine the wet and dry mixtures, folding together gently until just mixed. Spoon batter into the prepared pan.
  5. Bake for 25-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Remove the muffins from the pan and cool for 2 minutes on a wire rack before serving.
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