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The Leftover Sweet Potato Muffin

Course Breakfast
Cuisine American
Keyword The Leftover Sweet Potato Muffin
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 146kcal



  • 1/2 cup pecans, chopped


  • Preheat oven to 350° F. Soften butter to room temperature. Line muffin tin with cupcake wrappers.
  • Using a hand mixer, beat the eggs on medium speed; add the butter and mix thoroughly.
  • Add mashed potatoes, maple syrup, and vanilla.
  • In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cocoa.
  • Gradually mix dry ingredients into the wet ingredients, stirring by hand; do not over-mix. Fold in pecans (or walnuts) if desired.
  • Divide batter among muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.


Calories: 146kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 180mg | Fiber: 2g | Sugar: 4g