Abstract: The effects of the addition of purple potato powders on the baking loss rate, color difference, texture property and sensory quality of muffin cake were studied. The results showed that there were significant differences ( p < 0.05) in water solubility and water holding capacity of blended flour with different purple potato powders.The difference of baking loss rate was not significant ( p > 0.05) when the amount of purple powders was no more than 70%, but the difference was significant ( p < 0.05) when the amount of purple potato powders was 90%.The lightness of the muffin cake was significantly reduced with the increasing the amount of purple potato powders, but its hardness increased significantly with the increasing the amount of purple potato powders.When the amount of purple potato powders was 10% ³0%, the changes of other texture indexes were not obvious ( p > 0.05) .The sensory evaluation muffin cake got the highest score when the amount of purple potato powers were 10%and 30%, respectively.The suitable amount of purple potato powders was 30%.