Thanksgiving Leftover Sweet Potato Muffins
Turn your Thanksgiving leftovers into a delightful breakfast or snack with these Thanksgiving Leftover Sweet Potato Muffins! Packed with creamy mashed sweet potatoes, warm spices like cinnamon and nutmeg, and a touch of sweetness from granulated and brown sugar, these muffins are moist, fluffy, and irresistibly flavorful. Using pantry staples, this recipe comes together in just 15 minutes of prep time, making it a quick and creative way to repurpose holiday leftovers. For added texture, fold in chopped pecans or walnuts, or enjoy them as is—the perfect balance of hearty and tender. Whether served warm with a smear of butter or saved for a grab-and-go treat, these muffins capture the cozy essence of the holidays. Plus, they freeze beautifully for a make-ahead option! Keywords: Thanksgiving leftover recipes, sweet potato muffins, leftover sweet potato ideas, holiday breakfast recipes, easy muffin recipe.
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Recipe Information
Ingredients
- 1 cup mashed sweet potatoes
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 eggs
- 0.5 cup vegetable oil
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with nonstick spray.
In a large mixing bowl, whisk together the mashed sweet potatoes, eggs, vegetable oil, milk, and vanilla extract until smooth and well combined.
In a separate bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
If using chopped pecans or walnuts, fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 358.9 g | 131% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 164.1 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 351 mg | 27% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1875 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
