Every week for MOPS (Mothers of Preschoolers), tables have assigned dishes for brunch. One table does egg casseroles, another does potato casseroles, and the last does some sort of specialty item (dips, finger foods, sweet tooth, etc.). Here’s the thing, though– you can only do so many egg and potato casseroles before they all start tasting approximately the same (delicious, but the same). So, my table and I tend to be rebels and think outside the box. This, my friends, is where my sweet POTATO muffins recipe comes into play. (Can you say “loophole?”)
While technically it’s not a potato casserole, I haven’t had anyone complain yet. They’re pretty darn delicious– sweet, but not cloyingly so, tender and soft, fluffy, with a little crunch from the pumpkin seeds on top. Even people who hate sweet potato are fans of these because it’s not like you’re eating a sweet potato on Thanksgiving; they’re just a sweet, healthier base for muffins! The best part is, this sweet potato muffins recipe is relatively easy and an awesome way to use up leftover sweet potatoes after Thanksgiving or Christmas dinner since it uses a lot of the same seasonings (if you do use pre-seasoned sweet potatoes, just take a little of the spices listed below out). They’re a perfect fall breakfast or brunch item!
If you’re looking for another muffin choice for your brunch, check out these blueberry muffins that are simply to die for!