sweet potato pie muffins
| | | | | | | | | | | | | |

Plant-Based Sweet Potato Pie Muffins ~ Gluten-Free

These plant-based sweet potato pie muffins are bursting with all the flavors of a homemade sweet potato pie minus the crust and the fat. Actually, I’ve never had sweet potato pie, but this combination of spices is what I imagine it might taste like. The good news is that these muffins have much less fat, only 2 grams to be exact, and calories than pie, so these muffins can be enjoyed as often as I like.

DisclosureSome of the links below are affiliate links, meaning that at no additional cost to you, I will receive a commission if you click through and make a purchase. Read our full affiliate disclosure here.

sweet potato pie muffins low-fat and gluten-free

Sweet Potatoes are golden in many ways, and I don’t mean just the color.

Here are a few of the many reasons I try to eat sweet potatoes every week:

  • Rich in Vitamin C and E
  • Contain Iron, Magnesium, and Vitamin D
  • Large amounts of Beta-carotene
  • High in fiber and antioxidants
  • A good source of fiber, twice that of a normal potato

Fill the batter slightly below the cupcake holder edge; these muffins won’t rise as much as some muffins do.

I suggest removing muffins from the silicone liners (if you decide to use them) after 10 minutes to prevent sweating on the inside. Be sure to eat a freshly baked, still warm muffin; they are incredible.

This sweet potato recipe is gluten-free and plant-based, but you can substitute ingredients to your preference.

To Make Plant-Based Sweet Potato Pie Muffins, You Will Need These Ingredients:

Sweet potato and pumpkin puree can be swapped easily in many cookies, muffins, breads, and dessert bars.

For example, you might like to try these quick and easy small-batch pumpkin scones, substituting sweet potatoes for the pumpkin. They are so good that I can’t decide which way I like them better now.


Plant-Based Sweet Potato Pie Muffins ~ Gluten-Free

A flavor burst of delicious spices that blend together in a low-fat, healthy muffin. No dairy, eggs, or gluten.
Prep Time15 minutes
Cook Time24 minutes
Total Time39 minutes
Course: Breakfast, Snacks
Cuisine: American
Keyword: gluten-free sweet potato muffins, plant-based sweet potato muffins
Servings: 12 Muffins
Calories: 169kcal
Author: Mary Krick


  • 1 2/3 cup Gluten-Free measure-for-measure baking blend
  • 1 tsp Baking powder ~ corn-free if needed
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 1/2 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 tbsp Ground flax seed
  • 3 tbsp Warm water
  • 1 cup Sweet potatoes canned or baked and pureed
  • 3/4 cup Brown sugar
  • 2 tbsp Pure maple syrup
  • 1 tsp Vanilla
  • 1 tbsp Plant-based butter ~ melted
  • 1/4 cup Unsweetened applesauce
  • 1 tbsp Hemp seeds ~ optional
  • 1/2 cup Raisins or dried wild blueberries
  • 1/4 - 1/2 cup Fresh blueberries ~ optional


  • Preheat oven to 350
  • Line baking cups with silicone or paper liners
  • In a small bowl, mix together flax seed and warm water. Stir to combine completely. Set aside.
  • In a large mixing bowl add flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Stir to combine.
  • In a medium bowl mix together sweet potatoes, brown sugar, pure maple sugar, vanilla, melted plant-butter, applesauce, and flax egg mixture.
  • Add sweet potato mixture to flour mixture and stir to combine.
  • Fold in hemp seeds and raisins or dried blueberries.
  • Fill muffin cups slightly below the top edge. Gently push about 4 blueberries into each muffin.
  • Bake for 22-24 minutes. Toothpick should come out clean.
  • Allow muffins to cool about 10 minutes before removing them from the baking pan.
  • Store muffins for 2-3 days at room temperature in a covered container or for up to a week in the refrigerator. For longer storage these freeze well in a freezer safe container.


Serving: 1Muffin | Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 243mg | Potassium: 127mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1612IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

sweet potato pie muffins. plant-based and gluten-free

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating