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Festive Sweet Potato Muffins with Cinnamon Swirl Recipe

Name: Festive Sweet Potato Muffins with Cinnamon Swirl Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup cooked and mashed sweet potato (about 1 medium sweet potato); 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum if not included); 1/2 teaspoon baking soda; 1 teaspoon gluten-free baking powder; 1/2 teaspoon sea salt; 1 tablespoon ground cinnamon; 1/4 teaspoon ground nutmeg (optional); 1/3 cup coconut sugar or brown sugar; 1/3 cup unsweetened applesauce; 1/3 cup plant-based milk (almond, soy, oat, etc.); 2 tablespoons melted coconut oil or neutral vegetable oil; 1 teaspoon vanilla extract; 2 tablespoons coconut sugar or brown sugar; 1 teaspoon ground cinnamon; 1/2 cup vegan cream cheese; 2 tablespoons maple syrup; 1/2 teaspoon vanilla extract

By Beginnerbakes Editorial TeamPublished Apr 13, 2026 | Updated Jul 11, 2026

American 37 mins beginner-friendlyeasystep-by-stepholidaywinter-bakingfrostingmorning-bakeminimal-ingredientscomfort-foodsnack

Festive Sweet Potato Muffins with Cinnamon Swirl Recipe with measured ingredients, 37-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 22 min

Total 37 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum if not included)
1/2 teaspoon baking soda
1 teaspoon gluten-free baking powder
1/2 teaspoon sea salt
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/3 cup coconut sugar or brown sugar
1/3 cup unsweetened applesauce
1/3 cup plant-based milk (almond, soy, oat, etc.)
2 tablespoons melted coconut oil or neutral vegetable oil
1 teaspoon vanilla extract
For the Cinnamon Swirl
2 tablespoons coconut sugar or brown sugar
1 teaspoon ground cinnamon
Optional Vegan Frosting
1/2 cup vegan cream cheese
2 tablespoons maple syrup
1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease it.
If needed, peel and chop the sweet potato, then boil or steam until soft. Mash until smooth and let it cool slightly.
In a large bowl, whisk together the gluten-free flour blend, baking soda, baking powder, sea salt, cinnamon, nutmeg if using, and coconut sugar.
In a separate bowl, stir together the mashed sweet potato, applesauce, plant-based milk, melted coconut oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and fold gently with a spatula just until combined. Do not overmix the gluten-free batter.
In a small bowl, stir together the cinnamon swirl coconut sugar and cinnamon.
Fill each muffin cup halfway with batter, sprinkle with a little cinnamon swirl mixture, then top with more batter until each cup is about three-quarters full.
Use a toothpick or skewer to gently swirl the cinnamon sugar through each muffin cup.
Bake for 20 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For optional frosting, beat vegan cream cheese, maple syrup, and vanilla extract until smooth, then spread or pipe onto cooled muffins.