Sweet Potato Muffins

Wondering what to do with that leftover sweet potato casserole? Try making these Sweet Potato Muffins! The spiced sugar topping given a nice crunch to the soft muffin. They’re a perfect way to enjoy your leftovers for breakfast.


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Sweet Potato Muffins
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Prep Time 30 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
For the topping
Prep Time 30 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
For the topping
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place 1/3 cup of maple syrup and the softened butter in a bowl and stir with a hand mixer, or use a stand mixer, until well combined, scraping the sides with a spatula as necessary.
  3. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Mix the ingredients together and set aside.
  4. Stir the sweet potato puree, eggs, vanilla extract, and milk into the maple syrup & butter mixture and mix well.
  5. Pour half of the flour mixture into the sweet potato mixture, stirring until just combined. Add the second half of the flour mixture and do the same.
  6. In a separate medium-sized bowl, combine the sugar, cinnamon, and nutmeg for the filling and topping.
  7. Take out a muffin tin and spray each muffin well with cooking spray. Fill each well of the muffin tin half full with batter (you may need to use a spoon or your hands to flatten it out a bit). Place a heaping 1/4 teaspoon of the sugar mixture onto the top of each mound of batter, trying to stay toward the center and not get much on the very edges.
  8. Fill the remaining halves of the muffin wells with the rest of the batter, making sure to push the batter down to connect with the bottom half.
  9. Place the muffin tin in the oven and cook the muffins for 20 minutes. Once the timer goes off, remove muffins from the oven and insert a toothpick to check for doneness. If it comes out clean, the muffins are done. If the middle of the muffins are still wet, cook for another 2-3 minutes and check again.
  10. Once the muffins are done cooking, let them rest for 5-7 minutes to cool. While they’re cooling, place 1 tablespoon of butter in a small dish and melt it in the microwave (between 15-20 seconds).
  11. After muffins have cooled slightly, remove them from the muffin tins and brush a light coat of butter onto each top with a pastry brush. Pick up a muffin with your hands, flip it upside down, and roll the buttered muffin top in the sugar mixture. Do this with all of the muffins to coat each muffin top.
Recipe Notes
 - Be sure to use a gluten-free flour blend that is a cup for cup replacement of wheat flour.
 - If you don't have leftover sweet potato puree from a casserole, just use canned sweet potatoes.

Taryn Solie is the content creator, food photographer, and recipe developer behind Hot Pan Kitchen. She creates gluten-free recipes for families who don't want to feel restricted by eating gluten free foods. She also tries to get her kids into the kitchen as much as possible to teach them how to cook. On any given weeknight she's hovering over the stove making family dinner, wine in hand.
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