When you’re camped out with a single burner and a chilly wash tub, baking can feel like more trouble than it’s worth. Sweet Potato-Pecan Camp Muffins (No Oven Needed) are built for that reality: mix the batter at home, stash it in a zip-top bag, and squeeze it straight into silicone liners or a greased, sectioned skillet—no extra bowl, no floury counter, no sink full of tools.
They cook right on the camp stove in a covered skillet, giving you steady, oven-like heat without hauling a Dutch oven or babysitting coals. With the lid holding in warmth, the muffins rise evenly and finish with tender centers and lightly toasted edges. Mashed sweet potato keeps everything moist and sturdy for travel, while pecans bring a satisfying crunch alongside cinnamon and other warming spices.
They’re especially handy for slow mornings when you want something warm while the coffee brews and the tent dries out. Add a pat of butter, a spoonful of yogurt, or a quick drizzle of maple syrup, then pack up fast: one pan, one lid, and you’re back on the trail.
Sweet Potato-Pecan Camp Muffins (No Oven Needed)
Equipment
- 10-inch nonstick or cast iron skillet
- Mixing bowl
- Spatula
- foil
Ingredients
- 1 cup mashed cooked sweet potato
- 1/2 cup brown sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup pecans chopped
Instructions
- In a bowl, mix sweet potato, brown sugar, eggs, and oil until smooth.
- Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir just to combine.
- Fold in chopped pecans.
- Grease skillet well and pour batter in. Cover tightly with foil.
- Cook over low heat for 18–20 minutes, turning skillet occasionally, until muffins are firm and a toothpick comes out clean.
- Let cool slightly, then cut into wedges or scoop out muffin-style portions.