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Pecan Streusel Spiced Sweet Potato Muffins

  • Yield: 12 muffins 1x


These are pretty easy to throw together, and if you're roasting sweet potatoes for dinner, make sure to do some extra for these muffins. You could freeze the mashed sweet potato in 2/3 cup portions to have ready to go for these muffins whenever you get the hankering--think lazy Sunday mornings.




  1. Preheat oven to 425˚F and bake sweet potato with skin on (with tin foil underneath sweet potato to catch juices and drippings) until fork tender, about 20-30 minutes.
  2. Remove from oven and when it is cool enough to touch, remove skin and mash sweet potato with a fork. Set aside.
  3. Reduce oven temperature to 400˚F and grease a standard 12 portion muffin tin with vegan shortening or coconut oil.
  4. Whisk to combine flour, rapadura sugar, baking powder, baking soda, salt, and spices in a mixing bowl.
  5. Whisk milk and flaxmeal together until foamy, then whisk in maple syrup, oil, mashed sweet potato and vanilla until evenly combined. Keep wet and dry mixtures separate while you prepare the streusel topping.
  6. Combine struesel topping ingredients together with fingers into a crumbly texture with lumps. Set aside to top muffins.
  7. Add wet mixture to dry and stir with a rubber spatula until evenly combined. Do not overmix. Divide batter evenly into the muffin tin. Top each muffin with a spoonful of struesel topping.
  8. Bake at 400˚F for 20 minutes. Tops should be golden brown and toothpick inserted into centers of muffins should come out clean.
  9. When done remove muffin tin from oven and allow to cool on a cooling rack for 5 minutes. Run a butter knife around the edges of muffins and release them from the pan, and allow them to cool to room temperature on a cooling rack. Enjoy!


Muffins will keep covered at room temperature for up to 1 week.

To save time, you can roast and mash sweet potatoes in a larger quantity ahead of time, and freeze them in 2/3 cup portions to defrost and use at a later time. Measure out mashed sweet potato into 2/3 cup portions and freeze on a parchment lined sheet until solid, then transfer sweet potato portions to freezer safe containers or bags.

You can swap sweet potato for pie pumpkin or buttercup squash. Remove seeds and roast until fork tender, scoop out and mash flesh with a fork. Use the same 2/3 cup measurement for the recipe.