Sweet Potato-Pecan Camp Muffins (No Oven Needed)
Moist, spiced muffins made on the camp stove in a covered skillet—no oven required! Sweet potato, pecans, and warming spices make these a healthy, satisfying dessert or breakfast treat.
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.
Notes
Cooking muffins on a covered skillet is a handy oven-free trick for car camping. Rotate pan for even heat. Muffins keep well for the next day’s breakfast, too.