Sweet Potato Cranberry Muffins with Pecans — Autumn Brunch Recipe

These cranberry muffins with sweet potato and pecans are hearty, filling, and delicious — and best of all, made with no added sugar.

After the holiday season I often shift focus to healthier eating. I don’t usually make New Year’s resolutions, but I do try to prioritize two things for my family’s nutrition:

1. Reduce added sugar.
2. Eat less meat, especially red and processed meats.

I’m not rigid about these goals — we still enjoy treats and include meat at some meals — but cutting back on added sugar and processed meats has helped our family feel better overall.

You’ll see more lower-sugar and plant-forward recipes here, starting with these cranberry muffins with sweet potato and pecans. Believe it or not, the recipe contains no added sugar or sweeteners — the sweetness comes from the dried cranberries and the sweet potato. (Note: many commercial dried cranberries are sweetened.)

I’ve made muffins without sugar before by accident, and those were disappointing. These, however, are flavorful and moist — even my husband, who rarely eats muffins, called them “blog-worthy.”

How to make Cranberry Muffins with Sweet Potato and Pecans:

This recipe begins by browning the butter to add a warm, nutty depth that helps compensate for the lack of added sugar. Browning butter is easiest to monitor in a light-colored stainless steel skillet, where you can see the color change.

After the butter is browned, the method is straightforward: whisk the wet ingredients in one bowl and the dry ingredients in another. Stir the wet into the dry, then fold in the “chunky” mix-ins — dried cranberries, toasted pecans, and shredded sweet potato. Divide the batter into 12 muffin cups, top each with a few reserved cranberries and pecans, and bake until golden.

Ingredients

• 3/4 cup pecans
• 6 tablespoons unsalted butter
• 1 1/4 cup dried cranberries
• 3/4 cup unsweetened applesauce
• 2/3 cup buttermilk or plain kefir (see substitutions)
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 small sweet potato, peeled and shredded (about 1 1/4 cups)

Substitutions

Buttermilk or kefir

• Plain or vanilla yogurt (vanilla yogurt will add sugar).
• Greek yogurt thinned with milk or water — try 1/3 cup Greek yogurt plus 1/3 cup milk or water.
• Soured milk: add 1 tablespoon lemon juice or vinegar to a measuring cup and fill to 2/3 cup with milk; let sit 5 minutes before using.
• Dried buttermilk powder: follow package directions, adding the powder to the dry ingredients and the required water to the wet ingredients.

Dried cranberries

Swap with other dried fruit if you prefer: dried cherries, blueberries, or chopped apricots work well.

Equipment

• Small stainless steel skillet
• 12-cup muffin pan (liners optional)
• Box grater

Instructions

1. Toast the pecans in a small skillet over medium heat until fragrant, about 6–8 minutes. Transfer to a cutting board to cool, then coarsely chop. Reserve 1/4 cup chopped pecans to mix with a small amount of chopped cranberries for topping.
2. Return the skillet to medium heat. Add the butter and cook, stirring often, until golden brown and nutty, about 4–5 minutes. Pour the browned butter into a heat-proof bowl and let cool slightly.
3. Preheat the oven to 375°F and position a rack in the middle. Grease the muffin cups with a little browned butter, oil, or use liners.
4. In a medium bowl or large measuring cup, whisk together the cooled browned butter, applesauce, buttermilk or kefir, eggs, and vanilla.
5. In a large bowl, combine both flours, baking powder, baking soda, cinnamon, allspice, and salt.
6. Pour the wet mixture into the dry ingredients and gently stir until mostly combined. Fold in the shredded sweet potato, remaining dried cranberries, and the rest of the toasted pecans until evenly distributed.
7. Spoon or divide the batter evenly among 12 muffin cups. Top each with a bit of the reserved chopped cranberries and pecans.
8. Bake 18–20 minutes, until the muffins are golden and a toothpick inserted in the center comes out with moist crumbs attached. Cool slightly before serving.

Nutrition notes

These muffins have no added sugar, but the dried cranberries commonly contain sweetener, so the muffins are not sugar-free. Each muffin is moderately calorie-dense, making them a satisfying breakfast option when served with fresh fruit or Greek yogurt rather than as a light snack.