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Sweet Potato Muffins

These sweet potato muffins are a close cousin to a pumpkin spice muffin –  moist, delicious and a perfect fall-time treat!

  • SERVINGS 72

INGREDIENTS

1. 1 bag Pioneer® Sweet Potato Pancake Mix
2. 2 cups Brown sugar
3. 2 cups Flour
4. 2 cups Oats
5. 1 cup Walnuts, chopped
6. 1 lb. Butter, cold, diced
7. 2 qt. Milk
8. 8 Eggs, beaten
9. 2 cups Apricots, dried, diced small
10. 2 cups Pineapple, dried, diced small

INSTRUCTIONS

1. Preheat oven to 350°F. Prepare crumble by combining brown sugar, flour, oats, walnuts, and butter in a food processer. Pulse until pieces of butter are about pea sized. Set aside in cooler.
2. In large bowl, combine milk and eggs with whisk. Add Pioneer® Sweet Potato Pancake Mix and whisk until lumps are no longer visible.
3. Gently fold in apricots and pineapple.
4. Spray muffin pans with baking spray and fill muffin pans ¾ way to top. Top each muffin with 1 tbsp. of crumble mixture.
5. Bake for 15-18 minutes, until golden brown and peaks have formed.

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