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.
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.
Notes
STORE/FREEZE/REHEAT
Store muffins in an airtight container on the counter for up to 4 days or in the refrigerator for up to 1 week.
Freeze muffins in a freezer-safe container for up to 3 months. Thaw on the counter for a few hours or in the refrigerator overnight.
Reheat muffins in the microwave on high for 30 seconds.