Description
These Sweet Potato Pecan Streusel Muffins are a comforting autumn treat perfect for breakfast, brunch, or a cozy snack. Made with naturally sweet roasted sweet potatoes, warm spices, crunchy pecans, and a buttery streusel topping, they’re moist, flavorful, and irresistibly satisfying. Whether you’re baking for family, friends, or just yourself, these muffins bring a touch of seasonal warmth to any table.
Ingredients
For the Muffins:
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/2 cup unsalted butter, melted
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1 cup cooked and mashed sweet potatoes
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2/3 cup brown sugar, packed
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2 large eggs
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1/3 cup milk
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1 teaspoon vanilla extract
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1/2 cup chopped pecans
For the Streusel Topping:
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1/3 cup all-purpose flour
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1/4 cup brown sugar
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1/4 teaspoon ground cinnamon
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3 tablespoons unsalted butter, cold and cubed
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1/4 cup chopped pecans
Instructions
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Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup with butter or nonstick spray.
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Roast the sweet potatoes until tender, let them cool slightly, peel, and mash until smooth.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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In a large bowl, mix melted butter and brown sugar until smooth. Add eggs, mashed sweet potatoes, milk, and vanilla extract, and stir until fully combined.
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Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in chopped pecans.
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In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Cut in cold cubed butter until coarse crumbs form. Stir in chopped pecans.
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Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the streusel topping evenly over each muffin.
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Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Muffins should have a golden-brown top with a slightly crisp streusel.
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Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
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For best flavor, use freshly roasted sweet potatoes.
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Keep butter cold when preparing the streusel for a crisp topping.
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Muffins are best eaten the day they are baked but can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
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Toasting pecans enhances their natural flavor and adds extra crunch.
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Optional: drizzle with honey or maple glaze for an extra touch of sweetness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes