Sweetpotato Pumpkin Spice Muffins
Recipe created by Mia Syn, RD
You’ll need a box of pumpkin spice, eggs and sweetpotato. Microwaving a sweetpotato is the quickest and easiest way to cook it and you’ll still achieve the sweet, caramelization that an oven-baked sweetpotato is known for. Adding sweetpotato not only enhances the natural sweetness and moisture of these muffins, but also helps cut down on added fat while boosting fiber and beta-carotene antioxidants. These sweetpotato pumpkin spice muffins are moist, perfectly spiced, and packed with fall flavor for every bite
Servings: 12
Calories: 27kcal
Ingredients
- 1 box of pumpkin muffin mix
- 2 eggs
- 1 large sweetpotato
- Optional for topping: pumpkin seeds
Instructions
- Preheat the oven to 400F.
- Pierce the sweetpotato skin 5-6 times. Place on a microwaveable plate and microwave for 5-8 minutes, rotating halfway through.
- Let the sweet potato cool and scoop out the flesh. Add to a bowl with the pumpkin muffin mix, eggs and 1 cup of water and combine until as smooth batter forms.
- Divide the batter into 12 muffin cups and bake for 18-20 minutes.
Notes
Nutrition Facts
Sweetpotato Pumpkin Spice Muffins
Amount per Serving
Calories
27
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Cholesterol
27
mg
9
%
Sodium
22
mg
1
%
Potassium
74
mg
2
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
2711
IU
54
%
Vitamin C
0.5
mg
1
%
Calcium
10
mg
1
%
Iron
0.2
mg
1
%
Net Carbohydrates
3
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 22mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2711IU | Vitamin C: 0.5mg | Calcium: 10mg | Iron: 0.2mg | Net Carbohydrates: 3g