Sweet Potato Muffins Recipe with Pecan Streusel Topping

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
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 cup almond milk
• 1 egg egg

Instructions

1. Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin with cooking spray or liners. Pierce the sweet potato several times with a fork and microwave on high for about 5 minutes, or until it's soft.
2. In a small bowl, combine 1/4 cup of brown sugar, chopped pecans, and 1 tablespoon of oil. Mix until the mixture is crumbly and set aside. In a separate bowl, whisk together the flour, remaining 1/2 cup of brown sugar, baking powder, salt, cinnamon, and nutmeg. Set aside the dry ingredients.
3. Carefully scoop out the cooked sweet potato flesh into a blender or food processor, discarding the skin. Add almond milk, egg, and the remaining 4 tablespoons of oil. Blend until the mixture is completely smooth. Pour the dry ingredients into the blender and pulse until just combined. Be careful not to overmix; scrape down the sides as needed.
4. Divide the batter evenly among the prepared muffin cups. Sprinkle the pecan streusel topping over each muffin. Bake for 20 minutes, or until a wooden skewer inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition

• Calories: 217 kcal
• Fat Content: 10 g
• Fiber Content: 2 g
• Sugar Content: 15 g
• Sodium Content: 205 mg
• Protein Content: 3 g
• Cholesterol Content: 16 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g