These perfectly spiced and fragrant muffins are similar in texture and flavor to pumpkin muffins. The sweet potato keeps these fluffy and tender muffins moist, while the streusel adds a crunch to break up the soft texture. Switch up your fall pumpkin cravings and give these less popular, but equally delicious, muffins a try.
Makes 6 jumbo muffins
Ingredients
Spiced Sweet Potato Muffins
1 large sweet potato, peeled and chopped (1 cup mashed)
1 ¾ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
3 large eggs
1 cup granulated sugar
⅓ cup dark brown sugar, packed
1 ½ tsp pure vanilla extract
¾ cup vegetable or canola oil
¼ cup whole milk
Pecan Streusel
3 Tbsp salted butter, softened
½ cup chopped pecans
⅓ cup dark brown sugar
4 Tbsp all-purpose flour
1 tsp ground cinnamon
Directions
Spiced Sweet Potato Muffins
Preheat oven to 350°F. Line a jumbo muffin pan with paper liners.
Bring a pot of water to a boil over medium-high heat. Add the sweet potato chunks and cook until tender and easy to pierce with a fork, about 15 to 20 minutes. Remove the pot from the heat and drain the sweet potatoes well. Transfer the sweet potatoes to a food processor and pulse until smooth and no lumps remain. Allow the sweet potato mash to cool to room temperature.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla until light and foamy, about 2 minutes. Add the oil and milk and whisk until combined. Then add the sweet potato mash mix well.
Gradually add the flour mixture and whisk until incorporated and no lumps remain.
Evenly divide the batter among the cavities of the prepared pan.
Pecan Streusel
In a small bowl, combine the butter, pecans, brown sugar, flour, and cinnamon. Stir well to combine until the butter is completely incorporated and the mixture is crumbly and resembles wet sand. (I used my fingers to thoroughly mix in the butter.)
Evenly sprinkle the streusel on top of each muffin.
Bake the muffins for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool for 5 minutes in the pan, and then remove to a wire rack to cool completely.