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Sweet Potato Muffins with Pecan Streusel
Sweet Potato Muffins with Pecan Streusel
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Prep Time:
15 minutes
Total Time:
40 minutes
Sweet potato and pecan muffins bursting with flavor and warmth.
Ingredients:
  • PAM® Original No-Stick Cooking Spray
  • 1 medium sweet potato
  • 0.75 cup firmly packed brown sugar, divided
  • 0.5 cup chopped pecans
  • 5 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup almond milk
  • 1 egg
Instructions:
  • Preheat the oven to 375 degrees F. Grease a 12-cup muffin pan with cooking spray and set it aside. Use a fork to pierce the sweet potato 6 to 8 times, then microwave on HIGH for 5 minutes, or until tender.
  • Combine 1/4 cup of brown sugar, pecans, and 1 tablespoon of oil in a small bowl until crumbly. Set aside. In another bowl, mix flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • Gently transfer sweet potato flesh to blender, leaving skin aside. Pour in almond milk, egg, and remaining 4 tablespoons of oil; blend until silky. Incorporate dry ingredients into blender and mix until moistened, ensuring to scrape down the sides.
  • Spoon the batter into the muffin cups, making sure to distribute it evenly. Top with the pecan mixture. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.

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