Perfectly spiced Gluten-Free Sweet Potato Muffins make a flavorful breakfast at any time of the year. They’re easy to make and freeze great for meal prep!
This simple sweet potato muffin recipe is a hybrid of two beloved recipes, my Gluten-Free Pumpkin Muffins and the Gluten-Free Sweet Potato Bread that’s found in my cookbook, The Gluten-Free Quick Breads Cookbook.
I use mashed sweet potatoes or sweet potato puree for this recipe. Usually, it’s leftover mashed sweet potatoes from the night before. Repurposing and baking with veggies are a great way to use up those leftovers!
In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking soda, salt, cinnamon, and ground nutmeg. Whisk in the chopped pecans if using then set aside.