Mini Sweet Potato Pecan Muffins Recipe

  • Yield:

    36 mini muffins

  • Total Time:

    29 mins

  • Prep Time:

    15 mins

  • Cook Time:

    14 mins


  • 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 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. Step 1) Preheat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
  2. Step 2) Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.
  3. Step 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. Step 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.