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Sweet potato crumb muffins, one split in half.

Sweet Potato Maple Crumb Muffins

Heather Smoke
The fluffiest, moistest sweet potato muffins with warm fall spices, topped with buttery brown sugar pecan crumble, and a drizzle of sweet maple icing.
Prep Time 30 mins
Cook Time 1 hr 52 mins
Total Time 2 hrs 22 mins
Course Breakfast
Cuisine American
Servings 12


  • Standard Muffin Pan with 12 Cups



  • 1 cup roasted, pureed sweet potato, from 1 large or 2 small sweet potatoes
  • ½ cup granulated sugar
  • ½ cup dark brown sugar, lightly packed
  • ½ cup vegetable oil
  • ½ cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • tsp ground cardamom


  • 1 cup all-purpose flour, spooned and leveled
  • cup dark brown sugar, lightly packed
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ cup finely chopped pecans, optional
  • 4 tbsp unsalted butter, melted


  • 1 cup powdered sugar, sifted
  • ½ tsp maple extract
  • ¼ tsp coarse Kosher salt
  • 2 tbsp whole milk or half and half


Roasted Sweet Potato

  • Preheat the oven to 425 F. Scrub the sweet potato, but don't remove the peel. Wrap it in foil, place it on a baking sheet, and roast for about 1 1/2 hours, until very soft.
  • Open the foil, let the potato cool, and remove the peel. Puree the potato in a food processor until smooth. Measure out 1 cup of pureed sweet potato, and let cool to room temperature.
  • You can roast and puree the sweet potato up to 3 days in advance, keeping it in the refrigerator until needed. You can also freeze the puree for 3-6 months.


  • Preheat the oven to 350 F, and line a standard muffin pan with 12 paper liners. Lightly spray the liners and the top of the pan with nonstick baking spray.
  • In a bowl, whisk together the pureed sweet potato, granulated sugar, brown sugar, oil, milk, eggs, vanilla and maple extracts.
  • Separately, sift together the flour, baking soda, salt and spices.
  • Add the dry ingredients to the wet, and use a fork to whisk everything together, just until moistened.
  • Spoon the batter into the cups; they'll be quite full, nearly to the top.


  • In a bowl, combine the flour, sugar salt and pecans. Drizzle with the melted butter, and toss everything together with a spoon until evenly moistened.
  • Spoon the crumbs on top of the batter, using up all the crumbs. Lightly press the crumbs into the batter.


  • Bake the muffins on the center oven rack for about 22-25 minutes, until a cake tester or toothpick comes out clean.
  • Cool in the pan for several minutes, then gently lift them out to cool on a cooling rack while you make the icing.


  • In a bowl, whisk together all ingredients until thick and smooth.
  • Drizzle the icing over the warm muffins. It will set in about 15-20 minutes.
  • Enjoy the muffins warm or at room temperature.
Keyword Crumb Topping, Maple, Muffins, Sweet Potato