Ingredients

The following ingredients have 12 Servings
  • 3 eggs
  • 1/3 cup of sour cream
  • 3/4 cup of vegetable oil
  • 1 cup of mashed (baked sweet potato)
  • 1 cup of brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp nutmeg
  • 1 1/2 cups of flour
  • 1 cup of diced pecans for topping (optional)

Instruction

  • Preheat the oven to 350 and line the muffin pan with cupcake liners.
  • Mash the baked sweet potato as well as possible, breaking all the lumps.
  • In a large mixing bowl, whisk together the eggs, oil, sour cream, vanilla and brown sugar. Whisk until all ingredients are well combined.
  • Add mashed sweet potato and whisk until all incorporated.
  • Sift in the remaining dry ingredients (except for pecans) and whisk until all evenly incorporated.
  • Divide the batter between the cups in the muffin pan, filling them 3/4 full.
  • Optional: sprinkle with pecans.
  • Bake for 18-20 minutes, until the toothpick inserted in the center comes out clean.
  • I also dusted the muffins with a little bit of powder sugar, but it's a personal choice.