Tis the season for sweet potatoes and these sweet potato muffins are not only delicious but a little healthy for you too! They make a great breakfast, snack or a fantastic addition to the holiday table.
This week I am sharing these fantastic Sweet Potato Muffins over at My Cooking Spot. You’ve just got to check them out! They are a delicious fall treat and perfect for breakfast, brunch, an afternoon treat or, and this might be the best idea of all, the Thanksgiving dinner table.
Why sweet potato muffins? When I was attending college at the University of Florida I had some girlfriends that were born and raised in a small town in central Florida. One of the things they introduced me to, beside okra -yuck!, was Sweet Potato Pie. Now that is something I could really get into. Anyway, it tastes very similar to pumpkin pie, also one of my favorites, so what was not to like.
In any case, I decided if I could make Pumpkin Muffins I should be able to make Sweet Potato Muffins too. And I was right! They turned out moist, light and full of delicious pumpkin, I mean, sweet potato pie flavor.
Don’t miss checking them out here or I’ve added it below for your convenience. I’d love for you to leave a comment and let me know your favorite way to fix sweet potatoes.
- 15- oz mashed cooked sweet potatoes (about 1-1/2 cups)
- 1/2 cup sugar
- 1/2 cup milk (I used almond milk)
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon orange peel
- 3 Tablespoons butter, room temperature
- 3 Tablespoons brown sugar
- 1/4 cup chopped pecans
- 1 teaspoon cinnamon
- 1/4 cup flour
- Confectioner's sugar (optional)
Preheat oven to 400 degrees. Spray muffin pan with nonstick cooking spray.
Whisk together sweet potatoes, sugar, milk, oil, applesauce, eggs and vanilla.
In medium bowl, combine flour, baking powder, salt and spices. Whisk into liquid ingredients.
To make streusel topping, mix all ingredients together until it resembles coarse crumbs.
Divide batter among muffin cups, sprinkle with streusel topping, and bake until golden and toothpick inserted in center comes out clean, about 22-25 minutes.
Remove from oven and place on wire rack. Let cool in muffin pan for 10 minutes. Remove from pan and place back on wire rack to finish cooling. When cool you can sprinkle with a little powdered sugar or leave as is.