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Sweet Potato Chocolate Chip Muffins

Have a craving for Pumpkin Chocolate Chip Muffins but you’re out of pumpkin?

Never fear! has re-created my recipe using, yes, . Plus, she reduced the oil in the recipe and used some whole-wheat flour. See the (and there’s even available).

of the end result look delicious–and she promises me they are, too!

Photo used with permission from .

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  • Brenna says:

    Thanks for sharing this!! I love your pumpkin muffins and have not been able to find much pumpkin anywhere! I’ll be sure to try these!

  • charity says:

    I love the pumpkin muffins! I bet these are just as good. Definitely gonna try them. Thanks for sharing.

  • Mary says:

    That’s a great idea to use sweet potatoes. I actually have made these a couple of times–I love the fact that the recipe makes two batches–and my family just loves them. I actually used less oil also. I went to the link you originally provided for the recipe and there was an alternative “light” version linked to that recipe, which uses some apple sauce. That’s the one I’ve made all along. They still are very, very tasty. I have to confess that I like semisweet chocolate chips in my banana bread and muffins also.

  • says:

    Love these muffins. I use all freshly ground whole wheat flour instead of white, dark brown sugar instead of white (cut down to 1 to 1 1/4 cups instead of 2), egg whites vs. whole eggs, some ground flax seed and applesauce for at least half of the oil. And don’t forget you can substitute butternut squash for the pumpkin…it is so sweet & yummy!!! This recipe is so easy to adjust and make it healthier and retain the great flavor. I usually forget the chocolate chips and my kids still love it!!!

  • says:

    It was a bad growing year for pumpkins. Trader Joe’s has canned sweet potato and sometimes canned butternut squash if you’re lazy like me 🙂

  • says:

    The place where you got your recipe for pumpkin chocolate chip muffins on RecipeZaar has a light version as well – it still uses pumpkin but gives some alternatives to make the recipe healthier and less fattening:

    The original recipe for the pumpkin muffins is on Recipe Zaar as well:

  • Cindy says:

    I will have to try this! My two year old and I are both allergic to pumpkin, can’t say I was too sad to see a poor crop this year.

  • says:

    Yum! We love sweet potato muffins and you can always find local sweet potatoes in NC. I make a soaked version

    Mary Ellen

  • Susan says:

    I made sweet potato muffins (with walnuts) for the the first time this past weekend and they were SO YUMMY! I aswapped out half the all-purpose flour for whole-wheat. I will definitely make them again and use this time use chocolate chips! Yum.

  • Shelah says:

    I bought sweet potatoes when they were greatly reduced. I steamed them and mashed them and froze them…..for the whole purpose of sweet potato muffins! Yeah for a recipe already altered. And with chocolate chips! (Though I will probably leave them out to keep them healthier.)

  • Rebekah says:

    that’s so weird I was just thinking about doing this today!!

  • Ellen says:

    OH MY GOODNESS, Thanks for posting this!!! I have been not just craving but NEEDING these muffins and we ran out of pumpkin about a month ago. I had thought about using sweet potatoes, but wasn’t sure if it would work! Now I know 😉 thanks again for saving the day, Crystal!

  • Lauren says:

    I made your muffins for the first time over the weekend. I’ve had 2 little cans of pumpkin in the cabinet and decided it was time to try your recipe! They are fabulous! I’m out of chocolate chips and baking cups, but when I get some more of those, I’ll pick up some sweet potatoes, too and try this variation! Thanks for sharing!

  • Sarah says:

    We make muffins every year with our 3 year olds at preschool. This year, I came across your recipe and we decided to use it, but everywhere around us was out of pumpkin, so my co-teacher mashed sweet potatoes and we used them instead–that was the only ingredient that we changed, but they were JUST as delicious as they were when I had made them with the canned pumpkin. Thank you, thank you for sharing this delicious and favorite recipe!

  • Christan says:

    Oh yum! I had some ripe bananas to use again so made banana cookies with sweet potato. The spices really help pull out the sweet potato.

    I think sweet potato is very versatile and I use it in my spaghetti sauce too. No ones the wiser!

  • Leigh says:

    When I’m short on time and can’t find the right store-bought puree, I’ll just buy baby food and use that instead. You can even go organic for a pretty reasonable price.

    I’ll also mix in blueberry or banana baby food when I make pancakes. Moist and delicious!

  • says:

    I use sweet potatoes all the time in place of pumpkin because my husband is allergic to pumpkin.

    You can substitute sweet potato for pumpkin any time!

  • Roselyn says:

    I live in NC and the Sweet Potatoes were reduced at Walmart so this makes it a good time to try this version, although I enjoy the Pumpkin! The Sweet Potatoes are good too in pancakes with a lot of spices; prepare, then serve with maple syrup , yum!

  • says:

    I wouldn’t have thought of using sweet potato. They look so YUMMY!


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