Sweet Potato Muffins with Maple Pecan Streusel top

Jean Romero

By
@Jean_Romero

These are Richards favorite muffins, I only make them in the fall and winter months, not really sure why I don't make them more often i guess I think muffins are for the colder months. But hope you like these as much as we do. Just a note you can replace the wheat flour with barley, spelt, or oat flour,


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Rating:

Serves:

20

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

muffin ingredients
2 1/2 c
whole wheat flour
1 c
sweet potato pureed
2 Tbsp
cornstarch
3 1/2 tsp
baking powder
3/4 tsp
salt
1/8 tsp
allspice, ground
1/2 c
butter, softened
2/3 c
honey
2 large
eggs
1/4 c
maple syrup
1 tsp
vanilla extract
2/3 c
milk or soy milk
streusel ingredients
7 Tbsp
melted butter
1 1/4 c
whole wheat flour
1/3 c
brown sugar
1/3 c
sugar
1/2 tsp
maple extract
1/4 tsp
baking powder
1/4 tsp
salt
1/2 c
pecans, in pieces, toasted

Directions Step-By-Step

1
Prepare streusel, preheat the oven to 375*, and grease muffin cup pans ( you will have to use two pans)
2
PREPARATION FOR STREUSEL
Combine flour, sugar, baking powder, salt and pecans. Add butter and maple extract. Stir until combined.
3
For the pureed potato, bake the sweet potato in the oven until very soft, skin and puree in a food processor
4
Combine flour,cornstarch, baking powder, salt, and allspice in a small bowl,
5
In a large bowl, cream butter and honey, add eggs, maple syrup and vanilla. Whisk in milk and sweet potatoes.
6
Whisk dry ingredients into wet ingredients until just combined. Spoon into greased muffin pan, top with streusel topping.
7
Bake at 375* for 20 to 25 minutes or until muffin test done with a tooth pick.

About this Recipe

Course/Dish: Muffins, Other Snacks
Main Ingredient: Potatoes
Regional Style: American
Other Tags: For Kids, Healthy