Sweet Potato Muffins with Pecan Streusel

Delicious, fragrant muffins packed with the wholesome goodness of sweet potatoes and pecans.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 217 Calories

Ingredients

• 1 egg
• 2 teaspoons baking powder
• 1 medium sweet potato
• PAM® Original No-Stick Cooking Spray
• 5 tablespoons Pure Wesson® Vegetable Oil, divided
• 1.5 cups all-purpose flour
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup chopped pecans
• 0.5 cup almond milk
• 0.75 cup firmly packed brown sugar, divided

Recipe Instructions

Step 1

Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.

Step 2

Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.

Step 3

Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.

Step 4

Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.