Mini Sweet Potato Pecan Muffins


Moist mini muffins full of great flavour and crunchy pecans!

Easy Serves
SKILL LEVEL 36 mini muffins
1-3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons Fleischmann's® 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 Crown® Golden or Lily White® Corn Syrup
1/3 cup Mazola® Corn, Canola OR Vegetable Oil
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup Chopped Pecans, divided

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.   

 Nutritional Claims:  Low in saturated fat, Free of trans fat, Source of calcium, Source of iron

Total Time
Bake Time 14 to 17 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
80 g
Calories  300
Fat / Lipides  14 g
Saturated / saturés  2 g
Carbohydrate / Glucides  40 g
Fibre / Fibres  2 g
Sugars / Sucres  12 g
Cholesterol / Cholestérol  30 mg
Protein / Protéins  4 mg
Sodium  220 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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