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+ servings
4 from 1 vote
Sweet Potato Corn Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 16
Author: The Seasoned Mom
  • 1 can 29 ounces sweet potatoes, drained
  • 2 tablespoons sugar
  • ½ tablespoon pumpkin pie spice
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 16 ounce package (or two 8.5-ounce packages) corn muffin mix
  • ¾ cup milk
  1. Preheat oven to 350 degrees F and line muffin cups with paper liners or spray with cooking spray. Set aside.
  2. Place drained sweet potatoes in a large bowl and mash well. Add sugar and pumpkin pie spice and mix thoroughly.
  3. In a separate bowl, whisk together eggs and vanilla. Add corn muffin mix and milk, stirring until smooth.
  4. Fold together sweet potato mixture and corn muffin mixture until smooth.
  5. Spoon batter into prepared muffin cups.
  6. Bake for 20-25 minutes, or until cooked through and golden brown.
  7. Tip: freeze extra muffins for another meal!