These muffins are a delicious way to enjoy the natural sweetness of sweet potatoes combined with a crunchy pecan streusel topping. Perfect for breakfast or a cozy snack, they bring warmth and comfort to every bite.
Start by heating your oven to 375°F and greasing a 12-cup muffin pan with cooking spray. Pierce the sweet potato a few times with a fork and microwave it on high for about 5 minutes, or until it’s soft. While that’s cooking, mix together the brown sugar, pecans, and a tablespoon of oil in a small bowl until it’s crumbly but just holds together.
In another bowl, whisk the flour, the rest of the brown sugar, baking powder, salt, cinnamon, and nutmeg. Once the sweet potato is cool enough to handle, scoop out the flesh and add it to a blender along with the almond milk, egg, and remaining oil. Blend until smooth, then add the dry ingredients and pulse just until combined, scraping down the sides if you need to.
Spoon the batter evenly into your muffin cups, then sprinkle the pecan streusel over the top. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Serve them warm or wait until they’re completely cool—either way, they’re delicious!
- Use cooked and cooled sweet potatoes for the best texture and sweetness.
- Don’t overmix the batter to keep the muffins light and tender.
- Toast the pecans before making the streusel to enhance their nutty flavor.
These muffins are moist and flavorful thanks to the natural sweetness of sweet potatoes. The crunchy pecan streusel adds a delightful texture contrast. They make a great breakfast or snack that feels both comforting and special.
Enjoy warm muffins with a pat of butter or a drizzle of honey. They also pair well with a cup of coffee or tea. For a festive touch, add a dollop of whipped cream or a sprinkle of cinnamon on top.
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed bag for up to two months. Reheat gently in the oven or microwave before serving.
