Sweet Potato Muffins with Dark Chocolate Chips and Pumpkin Seeds

Ingredients

• 300 g Cooked sweet potato, puréed (Baked, skin removed, reduced to a smooth purée)
• 30 ml Maple syrup (About 2 tablespoons)
• 2 Eggs (Large eggs)
• 5 ml Vanilla extract (About 1 teaspoon)
• 50 g Sunflower oil (About 50 ml, neutral oil)
• 150 ml Milk (Whole or plant‑based (almond, oat))
• 5 g Baking powder (About 1 teaspoon)
• 2 g Baking soda (About ½ teaspoon)
• 200 g All‑purpose flour (Sift to avoid lumps)
• 100 g Dark chocolate chips (70 % cocoa, large irregular pieces)
• 30 g Pumpkin seeds (Lightly toasted)

Instructions

1. Cooking the sweet potatoes

   Preheat the oven to 180°C. Place the whole sweet potatoes, skin‑on, on a baking sheet and bake for 45 minutes until tender.

   Time: PT45M

   Temperature: 180°C

2. Prepare the dry ingredients

   In a bowl, sift the flour, add the baking powder, baking soda, chocolate chips and pumpkin seeds. Set aside.

   Time: PT10M

3. Mix the liquids

   In a large bowl, whisk the maple syrup, eggs, vanilla extract, sunflower oil and milk until a homogeneous mixture forms.

   Time: PT5M

4. Puree the sweet potato

   Remove the sweet potatoes from the oven, let cool for 5 minutes, then scoop out the flesh. Place it in an immersion blender with an additional 30 ml of milk and blend until smooth.

   Time: PT5M

5. Incorporate the purée into the liquids

   Pour the sweet‑potato purée into the bowl containing the eggs and syrup, then mix gently until homogeneous.

   Time: PT3M

6. Add the dry ingredients

   Fold the dry mixture into the wet mixture in two additions, gently folding with a spatula until the flour is just incorporated.

   Time: PT5M

7. Add the chips and seeds

   Add the chocolate chips and pumpkin seeds, distribute evenly with two spoonfuls.

   Time: PT2M

8. Fill the molds

   Using an ice‑cream scoop, place about 2 tablespoons of batter into each cavity of a greased or paper‑lined muffin tin.

   Time: PT5M

9. Bake the muffins

   Bake the muffins at 180°C for 35 to 40 minutes. Check doneness by inserting a knife tip: it should come out dry.

   Time: PT38M

   Temperature: 180°C

10. Cooling

    Let the muffins rest for 5 minutes in the tin, then transfer to a wire rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

22 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cooked sweet potato, puréed: Butternut squash, Hokkaido squash
• Instead of Maple syrup: Honey, Agave syrup
• Instead of Eggs: Applesauce (1/4 cup) as binder
• Instead of Vanilla extract: Vanilla powder
• Instead of Sunflower oil: Canola oil, Melted coconut oil
• Instead of Milk: Almond milk, Oat milk
• Instead of Baking powder: Leavening powder
• Instead of Baking soda: Extra baking powder
• Instead of All‑purpose flour: Whole‑wheat flour, Oat flour
• Instead of Dark chocolate chips: Chocolate chunks, Raisins
• Instead of Pumpkin seeds: Sunflower seeds, Chopped nuts

Equipment Needed

• Oven
• Baking sheet
• 12‑cup muffin tin
• Mixing bowl
• Whisk
• Spatula (rubber)
• Immersion blender or food processor
• Kitchen scale
• Ice‑cream scoop (or tablespoon)
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Cooking the sweet potatoes until tender
• Do not over‑mix the batter after adding the flour
• Check muffin doneness with a knife tip

Chef Tips from the Video

• Use medium‑size sweet potatoes to obtain about 300 g of flesh.
• Lightly toast the pumpkin seeds dry to intensify their flavor.
• For a spicier taste, add a pinch of cinnamon or nutmeg to the batter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature, consume the same day for best texture.

Make-Ahead Tips

• Bake the sweet potatoes the day before and keep them refrigerated.
• Prepare the batter ahead of time and keep it chilled 2 h before baking.
• Freeze the baked muffins for a quick breakfast.