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Thanksgiving Leftovers – Sweet Potato Muffins with Crumb Topping

  • Author: Mavis Butterfield



1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda {15 Cool Uses for Baking Soda}
1/2 teaspoon salt
1 cup leftover sweet potato casserole or pureed sweet potatoes
1/3 cup canola oil
1/2 cup applesauce
1/2 cup sugar
2 large eggs
1 teaspoon pumpkin pie spice

Ingredients for the oatmeal streusel

3/4 cup old fashioned oats {I used quick oats}
1 tablespoon flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoon cold butter, sliced


Preheat oven to 350 degrees.

Place the ingredients for the oatmeal streusel topping in bowl and, using your fingers, work the ingredients together for a minute or two until they are nice and crumbly.

Mix all the ingredients for the muffins together in a large bowl until well combined.

Using a 3 tablespoon cookie scoop, scoop the batter into muffin cups or a well oiled muffin tin. Sprinkle the oatmeal topping over the batter and bake the muffins at 350 degrees for 20-22 minutes or until done. Leftover muffins freeze really well so double the batch if you want!