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Sweet Potato Pecan Muffins (VRP 200)

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Embrace the essence of fall with Sweet Potato Pecan Muffins, a delightful treat that blends the earthy sweetness of sweet potatoes with the crunchy richness of pecans. Perfect for breakfast, a snack, or a side at dinner, these muffins bring a cozy warmth to any meal. Easy to make and irresistibly delicious, they’re sure to become a staple in your autumn baking repertoire.

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Sweet Potato Pecan Muffins

A Short History:

Sweet potatoes have long been a staple in American cuisine, cherished for their versatility and nutritional benefits. Pecans, with their deep roots in the southern United States, add a classic, nutty flavor that pairs perfectly with sweet potatoes. The combination of these two ingredients in muffin form is a relatively modern twist, offering a nod to traditional flavors with a contemporary flair.


  • Pre-Columbian Era: Native Americans cultivate and use sweet potatoes in various dishes.
  • 17th Century: European settlers in North America are introduced to sweet potatoes and begin incorporating them into their cooking.
  • Late 19th Century: Pecans become widely cultivated in the U.S., enhancing the country’s nut production and culinary uses.
  • 21st Century: Creative recipes like Sweet Potato Pecan Muffins emerge, showcasing the fusion of classic ingredients in new, delightful ways.

Tips for Perfect Sweet Potato Pecan Muffins:

  • Fresh Sweet Potatoes: Use fresh sweet potatoes for the best flavor and texture. The natural sweetness and moisture contribute to the muffins’ delicious taste.
  • Toasting Pecans: Lightly toast the pecans before adding them to the batter to enhance their flavor and add a crunchier texture.
  • Don’t Overmix: Mix the batter just until the ingredients are combined to ensure the muffins remain tender and fluffy.
  • Bake Evenly: Use an ice cream scoop to evenly distribute the batter among the muffin cups for uniform baking and perfectly shaped muffins.
  • Serving Warm: These muffins are best enjoyed warm, allowing the flavors of sweet potato and pecan to shine through.

Sweet Potato Pecan Muffins Recipe Card

Sweet Potato Pecan Muffins

Front of the recipe card for Sweet Potato Pecan Muffins.

Sweet Potato Pecan Muffins Recipe

Sweet Potato Pecan Muffins offer a delightful way to enjoy the flavors of fall. Whether you’re looking for a special breakfast treat or a tasty snack, these muffins are sure to satisfy. Their easy preparation and comforting taste make them a fantastic choice for bakers of all levels. Warm, nutty, and sweet, they’re a perfect reflection of autumn’s bounty.

Sweet Potato Pecan Muffins

Sweet Potato Pecan Muffins


  • 6 tablespoons butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups unsifted all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup milk
  • 1 sweet potato (about ½ pound), peeled and finely grated
  • 2/3 cup chopped pecans


    1. Heat oven to 375°F. Grease six 3-inch crown muffin-pan cups. In large bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until blended.
    2. In medium-size bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beating just until combined. Fold in sweet potato and pecans. Using ice-cream scoop or large spoon, divide batter among greased muffin-pan cups.
    3. Bake muffins 25 to 30 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and serve warm.

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