Best 3 Thanksgiving Leftover Sweet Potato Muffins Recipes
Thanksgiving leftover sweet potato muffins are a delicious and creative way to use up leftover sweet potatoes. These muffins are moist, fluffy, and full of flavor, with a hint of cinnamon and nutmeg. They're also incredibly easy to make, and can be ready in just 30 minutes.
This article provides three different recipes for Thanksgiving leftover sweet potato muffins: a classic recipe, a gluten-free recipe, and a vegan recipe. Each recipe includes step-by-step instructions and a list of ingredients, so you can easily follow along and make the muffins at home.
The classic recipe is the most straightforward, and it uses all-purpose flour, sugar, baking powder, baking soda, salt, eggs, milk, and butter. The gluten-free recipe uses almond flour and coconut flour instead of all-purpose flour, and it also uses maple syrup instead of sugar. The vegan recipe uses flax eggs and almond milk instead of eggs and milk, and it also uses coconut oil instead of butter.
No matter which recipe you choose, you're sure to enjoy these delicious and festive muffins. They're perfect for breakfast, lunch, or a snack, and they're also a great way to use up leftover sweet potatoes after Thanksgiving dinner.
THANKSGIVING MUFFINS
Made with sweet potatoes, dried cranberries, and pecans, these taste like they should be on a holiday table!
Provided by Betz
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners.
- Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.
- Combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 504.8 calories, Carbohydrate 78.4 g, Cholesterol 93 mg, Fat 19.7 g, Fiber 6.1 g, Protein 8.9 g, SaturatedFat 10 g, Sodium 753 mg, Sugar 45.3 g
THANKSGIVING LEFTOVER SWEET POTATO MUFFINS
A great way to use your leftover sweet potato casserole. Yummy and easy because you've already done most of the work. Gret for breakfast the next day or anytime you've got leftover sweet potatoes.
Provided by ivey_leigh
Categories Breakfast
Time 30m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Combine sweet potato casserole, egg, milk and cornbread mix.
- Let sit in bowl.
- Oil muffin pans and place in preheated oven for about 5 minutes.
- Remove muffin pan from oven and pour oil into batter.
- Stir in oil really well.
- Pour batter into muffin pan filling each one 1/2 of the way full.
- Bake for about 15-20 minutes.
- Enjoy.
Nutrition Facts : Calories 282.2, Fat 15, SaturatedFat 3, Cholesterol 34.6, Sodium 330.1, Carbohydrate 32.4, Fiber 3.3, Sugar 8.6, Protein 4.7
CHEF JOHN'S SWEET POTATO MUFFINS
Instead of sweet potato pie (which I'm not that fond of), I made sweet potato muffins and I was thrilled with the results. Muffin or cupcake? Frosted or unfrosted? Doesn't matter--these really are fantastic.
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
- Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
- In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
- Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
- Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 29.3 g, Cholesterol 36.1 mg, Fat 15.3 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 227.7 mg, Sugar 17.6 g
Tips:
- Ensure your sweet potatoes are well-cooked before starting the recipe. This will ensure that the muffins have a smooth and creamy texture.
- If you don't have brown sugar, you can substitute granulated sugar. However, brown sugar adds a richer flavor to the muffins.
- If you want your muffins to have a crispy top, sprinkle them with a little brown sugar before baking.
- These muffins are best when served fresh out of the oven. However, you can store them in an airtight container at room temperature for up to 3 days.
Conclusion:
These Thanksgiving Leftover Sweet Potato Muffins are a delicious and easy way to use up your leftover sweet potatoes. They're moist, fluffy, and full of flavor. Plus, they're a great way to get your kids to eat their vegetables! So next time you have leftover sweet potatoes, give this recipe a try. You won't be disappointed.
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