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4 from 1 vote

Sweet Potato Corn Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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


  • Preheat oven to 350 degrees F and line muffin cups with paper liners or spray with cooking spray. Set aside.
  • Place drained sweet potatoes in a large bowl and mash well. Add sugar and pumpkin pie spice and mix thoroughly.
  • In a separate bowl, whisk together eggs and vanilla. Add corn muffin mix and milk, stirring until smooth.
  • Fold together sweet potato mixture and corn muffin mixture until smooth.
  • Spoon batter into prepared muffin cups.
  • Bake for 20-25 minutes, or until cooked through and golden brown.
  • Tip: freeze extra muffins for another meal!