Sweet Potato Muffins with Molasses Cream Cheese Frosting ~ Celebrating 1,000 Subs Homestead Style

We're celebrating 1,000 subscribers at Hamilton Homestead—thank you so much for being here with us!

Today I’m sharing one of our original recipes, and it’s a real keeper: Sweet Potato Muffins with Molasses Cream Cheese Frosting. Moist, warmly spiced, and topped with a creamy, rich frosting sweetened with good-for-you Blackstrap molasses—these muffins are more than just a treat. They’re a tribute to old-fashioned pantry staples, resilient ingredients, and the joy of homemade goodness.

I’ll walk you through how to roast sweet potatoes for the best flavor, why Blackstrap molasses deserves more love, and how to blend butter and avocado oil for the perfect muffin texture. Stick around for a mid-video chat about sweet potatoes, molasses, and the history they bring to the table—plus our heartfelt thank-you for helping us cross 1,000 subscribers!

Full recipe is just below. We hope these muffins bring as much joy to your home as they did to ours.

Sweet Potato Muffin Recipe:
• 1 ½ cups baked & mashed sweet potatoes
• 1 cup brown sugar
• ½ cup avocado oil
• ½ cup butter (softened)
• 3 eggs
• 1¼ cups all-purpose flour
• ½ tsp baking soda
• 2½ tsp baking powder
• 1 tsp cinnamon
• 1 tsp ginger
• Dash of nutmeg
• ½ tsp vanilla
• ½ tsp salt
• Zest of 1 orange
Bake at 350°F for 18–20 minutes, or until springy to the touch.

Molasses Cream Cheese Frosting:
• 8 oz cream cheese (room temp)
• 8 oz butter (room temp)
• 5 cups powdered sugar
• ¼ tsp salt
• 4–5 tbsp blackstrap molasses
Blend until smooth and fluffy. Let muffins cool completely before frosting.

Thank you for being part of our Homestead family. May you be blessed, stay grateful, and continue building a life you love.

Let us know below if you consider these muffins or cupcakes—and share your favorite way to use sweet potatoes or molasses!