Sweet Potato Pecan Muffins Streusel (Printable Version)

Sweet potato muffins with pecan-cinnamon streusel for a moist, nutty treat packed with cozy autumn flavor.

# What You’ll Need:

→ Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 cup mashed sweet potato
03 - 1/2 cup granulated sugar
04 - 1/2 cup vegetable oil
05 - 2 large eggs
06 - 1 teaspoon baking powder
07 - 1 teaspoon ground cinnamon

→ Streusel Topping

08 - 1/4 cup chopped pecans
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon ground cinnamon
11 - 2 tablespoons unsalted butter

# Step-by-Step Guide:

01 - In a small bowl, combine chopped pecans, granulated sugar, cinnamon, and softened butter. Mix until crumbly and set aside.
02 - Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
03 - In one bowl, whisk together flour, baking powder, and cinnamon. In a separate bowl, combine mashed sweet potato, sugar, vegetable oil, and eggs. Blend wet ingredients into dry ingredients until just incorporated.
04 - Evenly distribute the batter into the prepared muffin tin, filling each cup halfway.
05 - Sprinkle the streusel topping generously over each muffin.
06 - Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

# Additional Tips::

01 -
  • Ready in just over half an hour
  • No electric mixer needed only a bowl and spoon
  • Perfect for using up leftover sweet potatoes
  • Pecan streusel creates that bakery style finish
02 -
  • Sweet potatoes make these extra moist and nutritious
  • Pecans bring not just crunch but a toasty flavor
  • The cinnamon streusel bakes into a beautiful crust
03 -
  • Roast your sweet potatoes fully before mashing to concentrate the natural sugars
  • Do not skimp on mixing the streusel until it forms nice clumps for crunch
  • Bake on the center rack so the streusel does not brown too quickly
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