Sweet Potato Muffins Finished with Pecan Crumble

Step 1

Warm your oven to 375°F and spraying a 12-cup muffin pan with cooking spray to get it ready. Pierce the sweet potato a few times with a fork and microwave it on high for about 5 minutes, or until it’s nice and soft. While that’s cooking, mix together the brown sugar, pecans, and a tablespoon of oil in a small bowl until the mixture is crumbly but holds together a bit—set this aside for later. In another bowl, combine the flour, the rest of the brown sugar, baking powder, salt, cinnamon, and nutmeg.

Step 2

Once the sweet potato is cool enough to handle, scoop out the flesh and pop it into a blender. Add the almond milk, egg, and the remaining 4 tablespoons of oil, then blend everything until smooth. Pour in the dry ingredients and give it a quick blend just until everything is combined—scrape down the sides if needed.

Step 3

Spoon the batter evenly into your prepared muffin cups, then sprinkle the pecan crumble 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 5 minutes before transferring them to a wire rack. Enjoy them warm or wait until they’re completely cool—either way, they’re delicious!

Serving Guide

Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also go well with a cup of coffee or tea for a cozy morning or afternoon snack.

Storage Instructions

Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature before serving.