Easy Vegan Sweet Potato Muffins Recipe with Pecan Streusel
These deliciously easy vegan sweet potato muffins are loaded with mashed sweet potatoes, warming fall spices, and topped with an irresistibly delicious pecan streusel. They are perfect for grab-and-go breakfasts and snacks!
Servings: 12 muffins
Calories: 267kcal
Ingredients
Muffins
- 1 lb sweet potato becomes about 2/3 cup when cooked and mashed
- 210 g all-purpose flour 1-1/2 cup, or whole wheat pastry flour
- 50 g whole cane sugar 1/4 cup, or brown sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1-1/2 teaspoon flax meal
- 120 g unsweetened non-dairy milk 1/2 cup, such as soy milk or almond milk
- 170 g maple syrup 1/2 cup
- 50 g extra light olive oil 1/4 cup, or any neutral cooking oil
- 2 teaspoons vanilla extract or 1/2 teaspoon vanilla paste
Streusel Topping
- 35 g all-purpose flour 1/4 cup, or whole wheat pastry flour
- 50 g whole cane sugar 1/4 cup, or brown sugar
- 2 tablespoons vegan butter or shortening
- 1/4 teaspoon kosher salt omit if butter is salted
- 55 g chopped pecans 1/2 cup
Instructions
- 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.
- Remove from oven and when it is cool enough to touch, remove skin and mash sweet potato with a fork. Set aside.
- Reduce oven temperature to 400˚F and grease a standard 12 portion muffin tin with vegan shortening or coconut oil.
- Whisk to combine flour, rapadura sugar, baking powder, baking soda, salt, and spices in a mixing bowl.
- Whisk milk and flax meal together until frothy, 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.
- Combine struesel topping ingredients together with fingers into a crumbly texture with lumps. Set aside to top muffins.
- 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.
- Bake at 400˚F for 20 minutes. Tops should be golden brown and toothpick inserted into centers of muffins should come out clean.
- 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!
Notes
- 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.
- You can also replace the sweet potato with canned pumpkin puree.
Nutrition
Serving: 1muffin | Calories: 267kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Sodium: 202mg | Potassium: 217mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5387IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg