Pin Delightful mini muffins made with sweet potato and cream cheese, served on skewers for a fun and tasty treat. Perfect for snacks, brunch, or parties, these sweet potato muffin skewers are sure to brighten any table!
I first served these muffin skewers for a weekend brunch and they were a hit with both kids and adults. The creamy filling balances the cozy flavors of the muffins perfectly.
Ingredients
- Sweet Potato Muffins: 1 cup (225 g) cooked mashed sweet potato (from about 1 medium sweet potato), 1 cup (125 g) all-purpose flour, 1/2 cup (100 g) brown sugar, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp salt, 2 large eggs, 1/4 cup (60 ml) vegetable oil, 1 tsp vanilla extract
- Cream Cheese Filling: 4 oz (115 g) cream cheese softened, 2 tbsp powdered sugar, 1/2 tsp vanilla extract
- To Assemble: 4 wooden skewers, optional: ground cinnamon or powdered sugar for dusting
Instructions
- Prepare Muffin Pan:
- Preheat oven to 350°F (180°C). Grease a mini muffin tin or line with mini muffin papers.
- Make Dry Mixture:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients:
- In another bowl, combine mashed sweet potato, eggs, vegetable oil, and vanilla extract. Mix until smooth.
- Blend Batter:
- Add wet ingredients to dry ingredients. Stir until just combined, do not overmix.
- Fill and Bake:
- Spoon batter into prepared mini muffin tin, filling each cup about 3/4 full. Bake for 12–15 minutes, or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
- Prepare Filling:
- Meanwhile, beat together cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Assemble Muffins:
- Once muffins are cool, slice each mini muffin in half horizontally. Spread or pipe a small amount of cream cheese filling onto the bottom half of each muffin. Replace the top to sandwich the filling.
- Thread on Skewers:
- Thread 4 cream cheese-filled mini muffins onto each wooden skewer.
- Finish and Serve:
- Optional: Lightly dust with ground cinnamon or powdered sugar before serving.
Pin My family loves building their own muffin skewers at the table. It's a playful way to share a sweet treat together!
Serving and Pairings
These skewers are wonderful with coffee or chai tea. For a party, serve with a semi-sweet white wine for an elegant touch.
Allergen Information
This recipe contains wheat, eggs, and milk. Always check ingredient labels, especially if serving guests with allergies.
Nutritional Breakdown
Each filled mini muffin provides approximately 110 calories, 5 g total fat, 15 g carbohydrates, and 2 g protein.
Pin Enjoy these sweet potato muffin skewers fresh and share the fun with everyone at your next gathering!
Recipe Q&A
- → Can I use canned sweet potato?
Yes, canned sweet potato works; ensure it's unsweetened and well-mashed for the batter.
- → Is it possible to make these gluten-free?
Absolutely! Substitute all-purpose flour with your preferred gluten-free blend for similar results.
- → How do I prevent my muffins from drying out?
Watch the baking time closely and cool muffins on a wire rack to keep them moist and tender.
- → Can I prepare these ahead of time?
Yes, bake and fill muffins ahead; assemble on skewers just before serving for best freshness.
- → What beverages pair well with these treats?
Coffee, chai tea, or a lightly sweet white wine such as Riesling pair excellently with these muffins.
- → Is there a vegan alternative for the cream cheese filling?
Yes, use dairy-free cream cheese and a plant-based powdered sugar substitute to make the filling vegan.
