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Sweet Potato Casserole Muffins | Magnolia Days

Sweet Potato Casserole Muffins

Transform your leftover casserole into Sweet Potato Casserole Muffins. These homemade flavorful muffins are a wonderful way to start the day.
Cuisine American Southern
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author Renee


For the muffins:

  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 2 eggs at room temperature
  • 1 1/4 cups leftover sweet potato casserole filling*
  • 5 tablespoons milk
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon **more or less as needed
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans

For the topping:

  • 1 tablespoon plus 1 teaspoon turbinado sugar
  • 1/4 teaspoon ground cinnamon


For the muffins:

  1. Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
  2. Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addtition.
  3. Add sweet potato casserole filling and milk and beat until combined.
  4. Whisk together flour, baking powder, salt, cinnamon (if needed), and nutmeg in a separate bowl. Add to creamed mixture and stir until just moistened. Stir in pecans.
  5. Divide batter evenly into muffin cups.

For the topping:

  1. Stir together sugar and cinnamon. Sprinkle on top of batter.
  2. Bake for 22 to 25 minutes, until golden brown and a toothpick or cake tester inserted in the center comes out clean.
  3. Remove muffins from pan. You may need to run a knife between the muffins and the pan to loosen the edges from the pan.

Recipe Notes

*You can make these muffins with plain baked and mashed sweet potatoes. If you do then increase the cinnamon in the batter to 1 teaspoon.
**Use your judgement on how much cinnamon to add based the cinnamon flavor/seasoning of your sweet potato casserole filling.