Leftover Sweet Potato Casserole Muffins

My mom makes a great sweet potato casserole — the kind with pecans on top, not marshmallows. However this year for Thanksgiving, she was off her game. Her sweet potato casserole was a little too sweet and just a bit runny. But all but about 4 cups of it were eaten anyway. It’s that good.

This morning, I made muffins with half the left over sweet potato casserole. (I’m freezing the rest for later.) I also had about 1/2 cup of pumpkin puree left also, so I added it as well. Here’s the recipe:

2 cups white wheat flour photo 2(5)(can use all-purpose flour if you prefer)
2 tsp baking soda
1/2 tsp salt
3/4 – 1 cup packed brown sugar
3 eggs
1/2 cup pumpkin puree (optional)
2 cups sweet potato casserole (nuts and all).
Bake in greased muffin tins for 15 minutes. (makes 18 muffins)

Not to brag, but they were delicious!
0 sugar 0 calories 0 diet sweeteners

5 Replies to “Leftover Sweet Potato Casserole Muffins”

  1. I just made these-they are still cooling on the racks. Grabbed three of them right away for my girls and me to eat before heading off to school. The girls just asked for seconds. They are delicious!! I didn’t have pumpkin puree, so I added another 1/2 cup of the leftover casserole, instead. My original casserole wasn’t runny, I was just on the last day of keeping it in the fridge, and didn’t want to see all that deliciousness go down the drain. Thank you for this recipe! It will be bookmarked on my homepage forever.

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