Leftover Mashed Sweet Potato Muffins

5 from 1 vote

Leftover Mashed Sweet Potato Muffins

These yummy muffins are made with mashed sweet potatoes, spices, a streusel topping, and a spiced glaze on top making them perfect treats to enjoy all Autumn long.

Prep Time10

Cook Time18

Total Time28

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 254kcal

Author: Nicole Durham

Cost: Recipe $4.10 / Serving $0.17

Equipment

Ingredients

Muffins

2 cups all-purpose flour ($0.26)
2 teaspoons ground cinnamon ($0.16)
3 teaspoon baking powder ($0.15)
½ teaspoon salt ($0.01)
1 large egg ($0.15)
2 cups mashed sweet potatoes, cold ($1.00)
1 cup vegetable oil ($0.70)
2 cups granulated sugar ($0.72)

Streusel

6 tablespoons all-purpose flour ($0.05)
6 tablespoons brown sugar ($0.17)
2 tablespoons shortening ($0.24)
1 teaspoon ground cinnamon ($0.08)

Glaze

1 cup powdered sugar ($0.36)
2 tablespoons milk or water ($0.01)
½ teaspoon ground cinnamon ($0.04)

US Customary - Metric

Instructions

Prep. Preheat the oven to 375°F. Line a muffin pan with paper liners and set aside.
Mix dry ingredients. In a large bowl, whisk together the flour, cinnamon, baking powder, and salt.
Mix wet ingredients. In a separate bowl, whisk together the egg, mashed sweet potatoes, and vegetable oil until smooth. Whisk in the granulated sugar until fully incorporated.
Combine batter. Add the wet ingredients to the dry ingredients and stir just until moistened. Do not overmix.
Fill pan. Divide the batter evenly between muffin cups, filling each about ⅔ full.
Make streusel. In a small bowl, combine the streusel ingredients until coarse crumbs form. Sprinkle evenly over the muffin batter.
Bake. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
Cool and glaze. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. Whisk together glaze ingredients until smooth and drizzle over cooled muffins.

Notes

Sweet potatoes. If using cold leftovers, scrape off any solid fat before measuring.
Moist batter. If the batter seems overly wet, add ¼ to ½ cup additional flour.
Storage. Store muffins in an airtight container at room temperature for up to 3 days.
Freezing. Freeze fully cooled, unglazed muffins for up to 3 months. Thaw, warm briefly, then glaze before serving.

Nutrition