Save Moist and flavorful muffins blending sweet potato, pumpkin, and chocolate chips—perfect for breakfast or a snack.
I first came up with these muffins while looking to use up leftover sweet potatoes and pumpkin puree. Adding chocolate chips turned them into a family favorite that we now make every fall season.
Ingredients
- Mashed sweet potato: 1 cup (about 1 medium, roasted and cooled)
- Pumpkin purée: 1 cup (canned or homemade)
- Eggs: 2 large
- Unsalted butter: 1/2 cup, melted and cooled
- Whole milk: 1/2 cup
- Vanilla extract: 1 teaspoon
- Light brown sugar: 3/4 cup, packed
- All-purpose flour: 2 cups
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 1/2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Ground cloves: 1/8 teaspoon
- Semi-sweet chocolate chips: 1 cup
Instructions
- Prep the oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix wet ingredients:
- In a large mixing bowl, whisk together mashed sweet potato, pumpkin purée, eggs, melted butter, milk, vanilla, and brown sugar until smooth.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Blend wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Add chocolate chips:
- Fold in chocolate chips.
- Fill muffin cups:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids love helping out by stirring in the chocolate chips and lining the muffin tin together. We often enjoy freshly baked muffins as an afternoon treat on weekends.
Required Tools
Muffin tin, mixing bowls, whisk, rubber spatula, measuring cups and spoons, and a cooling rack are all you need to whip up these delicious muffins.
Allergen Information
These muffins contain wheat (gluten), eggs, dairy, and chocolate (may contain soy lecithin). Always check product labels to avoid hidden allergens if you or your family have sensitivities.
Nutritional Information
Each muffin: 230 calories, 9 g total fat, 34 g carbohydrates, 3 g protein.
Save Enjoy these muffins with your morning coffee or as a sweet snack any time of day. They taste even better the next day!
Recipe FAQ Section
- → How do I prepare sweet potato for these muffins?
Roast a medium sweet potato until tender, cool, then mash until smooth before adding to the batter.
- → Can I use canned pumpkin purée?
Yes, both canned and homemade pumpkin purée work well for this muffin mix.
- → Is it possible to make these muffins dairy-free?
Substitute butter with coconut oil and milk with almond or oat milk for a dairy-free option.
- → Can I add nuts or other mix-ins?
Fold in chopped walnuts, pecans, or sunflower seeds with the chocolate chips for added texture.
- → How should I store leftover muffins?
Keep muffins in an airtight container at room temperature or freeze for up to three months.
- → How do I know when the muffins are done baking?
Insert a toothpick in the center; if it comes out clean or with moist crumbs, muffins are ready.