Main Dishes

 Sweet Potato Casserole Muffins ingredients and recipe from your local grocery store Save A Lot

Sweet Potato Casserole Muffins

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves 12
Prep Time 15 minutes
Cook Time 25 minutes
1 ½ cups Leftover Sweet Potato Casserole
1 cup Ginger Evans Granulated Sugar
¾ cup Medeiros’s Oil
3 Good Nature Eggs
½ tsp Marcum Vanilla
1 ½ cups Ginger Evans All-Purpose Flour
1 ½ tsp Ginger Evans Baking Powder
1 Tbsp Marcum Ground Cinnamon
1 tsp Ginger Evans Baking Soda
½ tsp Marcum Salt
¼ tsp Marcum Ground Clove, optional
¼ tsp Marcum Ground Nutmeg, optional
Streusel Topping (optional)
¼ cup Coburn Farms Butter, cold and chopped
3 Tbsp Kiggins Rolled Oats
3 Tbsp Ginger Evans All-Purpose Flour
3 Tbsp Ginger Evans Brown Sugar
3 Tbsp Nustome Pecans, finely chopped



  1. Preheat oven to 375°F. Grease a 12-cup muffin tin or fill with muffin tin liners. Set aside.
  2. In a mixing bowl, whisk together the sweet potato casserole, sugar, oil, eggs and vanilla. Mix until smooth, breaking up any clumps of sweet potato.
  3. In a separate mixing bowl, whisk together the remaining muffin ingredients.
  4. Add the dry ingredients to the wet ingredients and stir until just combined and moistened. The batter will be lumpy. Do not over mix or muffins will be tough.
  5. Distribute the batter evenly amongst the muffin tins. Top with streusel if using.
  6. To make streusel, combine all the ingredients together. Using clean hands, use tips of fingers to rub the butter into the other ingredients, creating a coarse meal.
  7. Alternatively, add all the streusel ingredients into the bowl of a food processor and pulse to form a coarse meal. Sprinkle about 1 heaping tablespoon onto each muffin.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Allow muffins to cool in pan for 1 minute, then remove to a cooling rack.