Pineapple Sweet Potato Muffins Louisiana

Transport your taste buds to the heart of the South with these irresistible Pineapple Sweet Potato Muffins Louisiana! Packed with the natural sweetness of mashed sweet potatoes and crushed pineapple, these muffins strike the perfect balance between wholesome and indulgent. Infused with warm spices like cinnamon and nutmeg, and optionally studded with crunchy pecans or walnuts, each bite offers a deliciously moist and fragrant experience. Ideal for breakfast, snack time, or even dessert, these muffins combine rich Southern roots with a tropical twist. With a quick prep time of just 20 minutes and no-fuss baking, this recipe is a must-try for anyone seeking a unique and flavorful treat. Perfect for family gatherings, potlucks, or an everyday pick-me-up, these Pineapple Sweet Potato Muffins are sure to become a new favorite!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 medium (about 1 cup mashed) sweet potatoes
• 1 cup (drained) crushed pineapple
• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 0.25 cup (packed) light brown sugar
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 2 large eggs
• 0.5 cup vegetable oil
• 1 teaspoon vanilla extract
• 0.5 cup (chopped) pecans or walnuts (optional)
• 0 (for greasing the muffin tin) unsalted butter or nonstick spray

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin with unsalted butter or nonstick spray, or line with paper muffin liners.

Step 2

Pierce the sweet potatoes with a fork and bake or microwave them until soft and fully cooked. Remove the skins and mash the sweet potato flesh until smooth (you'll need about 1 cup). Let cool.

Step 3

In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

Step 4

In a separate bowl, combine the wet ingredients: mashed sweet potato, drained crushed pineapple, eggs, vegetable oil, and vanilla extract. Mix until smooth and well blended.

Step 5

Gradually add the wet ingredients to the bowl with the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the muffins dense.

Step 6

If desired, fold in the chopped pecans or walnuts for added texture and flavor.

Step 7

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.

Step 8

Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

Step 9

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Enjoy these Pineapple Sweet Potato Muffins Louisiana as a delightful breakfast, snack, or dessert!

Nutrition Facts

Serving size	(1385.6g)

Amount per serving	% Daily Value*
Calories	3687.4

Total Fat 169.4g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 67.2g
Cholesterol 403mg	0%
Sodium 2276.1mg	0%
Total Carbohydrate 518.3g	0%
Dietary Fiber 29.0g	0%
Total Sugars 256.0g
Protein 50.1g	0%

Vitamin D 91IU	0%
Calcium 343.4mg	0%
Iron 18.2mg	0%
Potassium 1009.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 5.3%

Carbs: 54.6%