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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 Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Course:
Dessert, Snack
Cuisine:
American
Diet:
Vegetarian
Servings:
24
muffins
Calories:
254
kcal
Author:
Nicole Durham
Cost:
Recipe $4.10 / Serving $0.17
Equipment
Mixing Bowls
Muffin Pan
Paper muffin liners
Whisk
Measuring Spoons
Measuring Cups
Ingredients
2
cups
All purpose flour
($0.26)
3
teaspoon
Baking powder
($0.15)
½
teaspoon
Salt
($0.01)
2
cups
Granulated sugar
($0.72)
2
teaspoons
Ground cinnamon
($0.16)
1
large
Egg
($0.15)
2
cups
Cold mashed sweet potatoes
($1.00)
1
cup
Vegetable/Canola oil
($0.70)
Streusel
6
Tablespoons
All Purpose Flour
($0.05)
6
Tablespoons
Brown Sugar
($0.17)
1
teaspoon
Ground cinnamon
($0.08)
2
Tablespoons
Shortening
($0.24)
Glaze
1
cup
Powdered sugar
($0.36)
2
Tablespoons
Milk or water
($0.01)
½
teaspoon
Ground cinnamon
($0.04)
US Customary
-
Metric
Instructions
Preheat your oven to 375 degrees F and line a muffin tray with paper liners, set aside.
In a large mixing bowl whisk together the flour, cinnamon, baking powder, and salt.
In another bowl, whisk together the egg, sweet potatoes, and oil until mixed.
Whisk the sugar into the egg mixture until incorporated.
Add the wet ingredients to the dry ones and stir together until just moistened. Do not overmix.
Fill your muffin cups until they are ⅔ of the way full.
Combine the streusel ingredients until they look like coarse crumbs and then sprinkle over the top of the filled muffin cups.
Bake in the oven for 15-18 minutes or until a toothpick can be inserted and come out clean.
Cool in the pan for 5 minutes before removing the muffins to cool on a wire rack completely.
In a small bowl, whisk together the glaze ingredients until smooth. Drizzle over the tops of the muffins.
Notes
When using cold leftover sweet potatoes, scrape off any solid fats from the top before measuring the potatoes.
Add ¼-1/2 cup of flour if necessary to adjust for moist potatoes.
Freeze the muffins, unglazed and cooled, in an airtight container for up to three months. Thaw and microwave for 20-30 seconds, then glaze and enjoy.
Muffins can be stored in an airtight container at room temperature for up to 3 days and remain delicious.
Nutrition
Serving:
1
muffin
|
Calories:
254
kcal
|
Carbohydrates:
39.2
g
|
Protein:
2
g
|
Fat:
10.5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6.3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
7.8
mg
|
Sodium:
70.2
mg
|
Potassium:
194
mg
|
Fiber:
0.9
g
|
Sugar:
25
g
|
Vitamin A:
95.9
IU
|
Vitamin C:
1.1
mg
|
Calcium:
71
mg
|
Iron:
1.1
mg