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Sweet Potato Casserole Muffins

Sweet Potato Casserole Muffins

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 12

  • 1 ½ cups Leftover Sweet Potato Casserole
  • 1 cup Ginger Evans Granulated Sugar
  • 3/4 cup Medeiros’s Pure Olive Oil or Canola Oil
  • 3 Good Nature Eggs
  • 1/2 tsp Marcum Vanilla
  • 1 1/2 cups Ginger Evans All-Purpose Flour
  • 1 1/2 tsp Ginger Evans Baking Powder
  • 1 Tbsp Marcum Ground Cinnamon
  • 1 tsp Marcum Baking Soda
  • 1/2 tsp Marcum Salt
  • 1/4 tsp Marcum Ground Clove, optional​
  • 1/4 tsp Marcum Ground Nutmeg, optional​
  • Streusel Toppings
  • 1/4 cup Coburn Farms Butter, cold and chopped
  • 3 Tbsp Ginger Evans All-Purpose Flour​​
  • 3 Tbsp Ginger Evans Brown Sugar​​
  • 3 Tbsp Nutsome Pecans, finely chopped​​​
  • 3 Tbsp Rolled Oats​​​
  1. Preheat oven to 375°F. Grease a 12-cup muffin tin or fill with muffin 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 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 batter evenly amongst muffin tins. Top with streusel if using.
  6. To make streusel, combine all ingredients together. Using clean hands, use tips of fingers to rub the butter into the other ingredients, creating a coarse meal.  Alternatively, add all the streusel ingredients into the bowl of a food processor and pulse to form a coarse meal. Sprinkle about 1 tablespoon onto each muffin.
  7. 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.