Moist & Flavorful Sweet Potato Muffins with Cinnamon Pecan Streusel

These Moist & Flavorful Sweet Potato Muffins with Cinnamon Pecan Streusel are a delightful treat for breakfast, brunch, or a snack! They’re incredibly moist and tender, thanks to the sweet potato puree, and packed with warm spices like cinnamon and nutmeg. I love the added crunch and sweetness from the cinnamon pecan streusel topping – it takes these muffins to the next level. This recipe is a great way to use up leftover baked sweet potatoes, and it’s sure to become a new family favorite!

Why You’ll Love These Sweet Potato Muffins

• Moist and Tender: The sweet potato puree adds moisture and a subtle sweetness to the muffins.
• Flavorful: The combination of cinnamon, nutmeg, and brown sugar creates a warm and comforting flavor.
• Crunchy Streusel Topping: The cinnamon pecan streusel adds a delicious crunch and extra sweetness.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Perfect for Fall: These muffins are especially delicious during the fall and winter months.

Ingredients for Sweet Potato Muffins

Here’s what you’ll need to make these delicious muffins. The full list with measurements is in the recipe card below.

Sweet Potato Muffins

• Sweet potatoes (Vegetable)
• All-purpose flour (Dry Ingredient)
• Baking powder (Leavening Agent)
• Baking soda (Leavening Agent)
• Ground cinnamon (Spice)
• Ground nutmeg (Spice)
• Salt (Seasoning)
• Canola or vegetable oil (or melted butter) (Fat)
• Light brown sugar (Sweetener)
• Granulated sugar (Sweetener)
• Large eggs, room temperature (Binder)
• Sour cream, room temperature (Dairy)

Cinnamon Pecan Streusel

• Chopped pecans (Nuts)
• Light brown sugar (Sweetener)
• Ground cinnamon (Spice)
• Salt (Seasoning)
• Melted butter (Fat)

Variations

I love these Sweet Potato Muffins as is, but here are a few ideas for variations:

• Add Chocolate Chips: Fold in some chocolate chips (mini or regular) to the batter for a chocolatey twist.
• Different Nuts: Use walnuts, almonds, or a mix of nuts instead of pecans in the streusel.
• Add Dried Cranberries: Stir in some dried cranberries or raisins for added sweetness and texture.
• Make it Vegan: Use a plant-based butter, a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water), and a plant-based sour cream alternative.
• Glaze: Drizzle a simple glaze (powdered sugar mixed with milk or lemon juice) over the cooled muffins.

How to Make Sweet Potato Muffins

Let me show you how to make these Moist & Flavorful Sweet Potato Muffins:

Prepare Sweet Potatoes

1. I preheat the oven to 425°F (218°C).
2. I line a baking sheet with parchment paper.
3. I clean and dry the sweet potatoes.
4. I pierce the sweet potatoes 5-6 times all around with a fork or knife.
5. I roast them for 40-45 minutes, or until they’re fork-tender.
6. I let them cool to room temperature.
7. I scoop out the flesh and blend it
8. I scoop out the sweet potato flesh into a food processor and blend until smooth. I measure out 1 ¼ cup of pureed sweet potato. (Alternatively, you can use canned sweet potato puree.)

Combine Dry Ingredients

1. In a mixing bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

Combine Wet Ingredients

1. In another bowl, I whisk together the oil, granulated sugar, light brown sugar, eggs, and sour cream until well combined.
2. I whisk in the pureed sweet potato until the mixture is smooth.

Combine Wet and Dry Ingredients

1. I mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Rest the Batter

1. I cover the bowl with a clean dish towel or lid and let it rest at room temperature while the oven preheats to 375°F (190°C). I allow 30 minutes for resting the muffin batter and for preheating the oven.

Make the Cinnamon Pecan Streusel (Optional)

1. While the oven preheats, I make the pecan streusel (if using).
2. In a mixing bowl, I whisk together the chopped pecans, light brown sugar, ground cinnamon, and salt with the melted butter until well combined.
3. I transfer the mixture to the fridge until it’s time to top the muffins.

Fill Muffin Pans and Bake

1. I line two 12-count muffin pans with cupcake liners.
2. I use a 3-tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup.
3. I top with the pecan streusel, gently pressing the streusel into the muffin batter.
4. I bake the muffins at 375°F (190°C) for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.

Cool and Serve

1. I cool the sweet potato muffins in the muffin pan for 5-10 minutes.
2. Then, I carefully remove the muffins to a wire rack to cool completely.

Tips and Tricks for the BEST Sweet Potato Muffins

Here are my secrets for making these muffins truly amazing:

• Room Temperature Ingredients: Using room temperature eggs and sour cream helps the ingredients emulsify properly, resulting in a better texture.
• Don’t Overmix: Overmixing the batter can lead to tough muffins. Mix just until the ingredients are combined.
• Rest the Batter: Letting the batter rest allows the gluten to relax and the baking powder to activate, resulting in lighter and fluffier muffins.
• Use a Cookie Scoop: A cookie scoop helps to ensure that the muffins are all the same size and bake evenly.

How to Serve

These Sweet Potato Muffins are delicious served:

• Warm or at Room Temperature: They’re delicious both warm and at room temperature.
• With Butter or Cream Cheese: Spread some butter or cream cheese on top for extra richness.
• Breakfast or Brunch: Perfect for a weekend breakfast or brunch.
• Snack: A great afternoon pick-me-up.

Make Ahead and Storage

You can store these muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them ¹ for up to 3 months.  

1. reallittlemeals.com

reallittlemeals.com

FAQs about Sweet Potato Muffins

• Can I use canned sweet potato puree?
  • Yes, you can substitute canned sweet potato puree for the roasted sweet potatoes.
• Can I make these without the streusel topping?
  • Of course! You can omit the streusel topping if you prefer.
• Can I make these muffins vegan?
  • Yes, you can.

Enjoy these Moist & Flavorful Sweet Potato Muffins with Cinnamon Pecan Streusel! They’re a delicious and comforting treat that’s perfect for any occasion.

Sweet Potato Muffins

• Author: Caoimhe Byrne
• Prep Time: 15minutes
• Resting Time: 30minutes
• Cook Time: 18minutes
• Total Time: 1hour 3minutes
• Yield: 12–24 muffins 1x
• Category: Breakfast, Brunch, Snack, Dessert
• Cuisine: American

Print Recipe

Pin Recipe

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Description

These moist and flavorful Sweet Potato Muffins are a delicious way to enjoy the taste of sweet potatoes in a convenient and portable form. A cinnamon-pecan streusel topping adds a delightful crunch and extra sweetness.

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Ingredients

Scale 1x2x3x

For the Sweet Potato Muffins:

• 3–4 medium sweet potatoes (to yield 1 1/4 cups pureed) OR 1 1/4 cups canned sweet potato puree
• 1 3/4 cups (210g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (118ml) canola oil, vegetable oil, or melted unsalted butter
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120g) sour cream, room temperature

For the Cinnamon Pecan Streusel (Optional):

• 1/2 cup chopped pecans
• 1/3 cup (67g) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons (45ml) unsalted butter, melted

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Instructions

• Roast Sweet Potatoes (if using fresh): Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper. Wash and dry the sweet potatoes. Pierce each potato several times with a fork. Roast for 40-45 minutes, or until fork-tender. Let cool to room temperature. Scoop out the flesh and puree in a food processor until smooth. Measure out 1 1/4 cups of the puree. (Alternatively, use canned sweet potato puree.)
• Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Combine Wet Ingredients: In a separate large bowl, whisk together the oil (or melted butter), brown sugar, granulated sugar, eggs, and sour cream until well combined. Whisk in the cooled sweet potato puree until smooth.
• Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Mix with a spatula or wooden spoon until just combined. Do not overmix.
• Rest Batter: Cover the bowl with a clean dish towel or plastic wrap and let the batter rest at room temperature for 30 minutes while the oven preheats.
• Preheat Oven: Preheat the oven to 375°F (190°C).
• Make Streusel (Optional): While the batter is resting and the oven is preheating, make the streusel topping (if using). In a medium bowl, combine the chopped pecans, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until well combined and crumbly. Refrigerate until ready to use.
• Prepare Muffin Tins: Line two 12-cup muffin tins with cupcake liners. For larger, bakery-style muffins, fill every other muffin cup. This allows for better airflow and higher muffin tops.
• Fill Muffin Cups: Use a 3-tablespoon cookie scoop (or a large spoon) to fill the prepared muffin liners about 2/3 to 3/4 full with batter.
• Add Streusel (Optional): Sprinkle the streusel topping evenly over the muffin batter. Gently press the streusel into the batter to help it adhere.
• Bake: Bake at 375°F (190°C) for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter) and the tops spring back lightly when touched.
• Cool: Let the muffins cool in the muffin tins for 5-10 minutes before transferring them to a wire rack to cool completely.

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Notes

• Sweet Potato Puree: You can use either freshly roasted and pureed sweet potatoes or canned sweet potato puree. If using canned, make sure it’s 100% sweet potato and not sweet potato pie filling.
• Room Temperature Ingredients: Using room-temperature eggs and sour cream helps the ingredients emulsify properly, resulting in a more tender muffin.
• Resting the Batter: Resting the batter allows the gluten to relax and the baking powder to activate, resulting in a lighter, fluffier muffin.
• Streusel Topping (Optional): The streusel topping is optional, but it adds a delicious crunchy texture and extra sweetness. You can omit it if you prefer.
• Muffin Size
• Storage:Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.