Sweet Potato-Raisin Muffins

Sweet Potato-Raisin Muffins

I’m not sure why I started my fall baking so late this year but I know I missed it. I’m not one to go long without cake, muffins, or cookies.

But the good news is that once I started baking, it’s as if I couldn’t stop. I made pumpkin muffins last week and as soon as they were eaten (mostly by me) I made sweet potato ones.

I think I just needed to get a taste again to rekindle my love for all things sweet and comforting.

Sweet Potato-Raisin Muffins

Nothing tops a delicious muffin for breakfast, especially when it’s loaded with all things good for you. Such a treat with a cup of fresh coffee, spiced milk, or hot tea.

It has enhanced my mornings all week!

Sweet Potato-Raisin Muffins

The recipe is super easy and works well with pumpkin as well as with sweet potato or squash puree.

Thanks to the lovely fall spices, they all taste deliciously similar and have but a faint difference in color.






  • 1 cup sweet potato puree (canned or homemade)
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 3/4 cup turbinado sugar
  • 1 cup golden flax seed meal
  • ½ cup whole wheat or brown rice flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 3 egg whites
  • 1/2 cup golden raisins
  • 4 tablespoons sunflower seeds, divided


Preheat the oven to 370 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.

In a large mixing bowl, whisk together the sweet potato puree, oil, vanilla
extract and sugar until combined.

In a separate bowl, combine the flaxseed meal, flour, cinnamon, ginger, nutmeg, clove, salt and baking powder. Stir the dry ingredients into the wet mixture in the other bowl.

The mixture may look thick at this point but will get fluffier after you add the beaten egg whites.

Using an electric mixer, beat the egg whites to soft peaks. Gently fold half the beaten egg whites into the batter, fold in the other half. Fold the raisins and half the sunflower seeds into the batter.

Divide the batter among the twelve cups. Sprinkle with the remaining sunflower seeds. Bake until set and browned, 20 to 25 minutes.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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