Have leftover mashed sweet potatoes? Make these Sweet Potato Muffins with Leftover Mashed Sweet Potatoes! These are my ultimate sweet potato muffins—a simple baking project that rewards you with fluffy, gently sweet and perfectly domed muffins—the quintessential breakfast on the go. I love adding just vanilla and cinnamon for flavor, but a handful of raisins can beautifully boost sweetness if you’re in the mood!
Starting the oven at 400 °F boosts the muffins right at the start, so they puff up and create a nice dome. Lowering the heat to 325 °F allows them to bake through more gradually. Just remember to turn the oven down three minutes after you pop the muffins in.
To make these Sweet Potato Muffins with Leftover Mashed Sweet Potatoes, you will need the following ingredients:
Preheat the oven to 400 °F and spray a 6-cup muffin pan with cooking spray.
In a small bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, and ¼ teaspoon salt. Set aside.
In a medium bowl, whisk together ⅓ cup vegetable oil, ¼ cup brown sugar, 1 egg, 1 teaspoon vanilla extract, and 1 cup mashed sweet potatoes.
Slowly stir the flour mixture into the wet ingredients until just combined. Do not overmix.
Spoon the batter into the muffin cups.
Bake at 400 °F for 3 minutes, then reduce the oven temperature to 325 °F and bake for another 20 minutes or until a skewer inserted in the center comes out clean.
Cool the muffins on a wire cooling rack.
Serve and enjoy!
Lightly sweetened with brown sugar and flavored with cinnamon and vanilla, these Sweet Potato Muffins using Leftover Sweet Potato Puree are a great breakfast on the go. Have you tried this recipe? If so, please leave a comment below to let us know how it went.
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