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Photo of Sweet potato muffins with pecan streusel by WW

Sweet potato muffins with pecan streusel

7
Points® value
Total Time
1 hr 45 min
Prep
15 min
Cook
20 min
Serves
12
Difficulty
Easy
If you love sweet potatoes, and you love muffins, why not combine the two? This recipe for sweet potato muffins with pecan streusel might be your new fall favourite. The flavour of the sweet potatoes is intensified by the cinnamon, brown sugar, and ginger, creating a spiced and sweet muffin ideal for any time of day. The recipe makes enough for 12 servings, so make them at the beginning of the week, and enjoy them for days to come. To get 1 cup of mashed sweet potato, bake 1 large sweet potato at 400°F for 1 hour or until tender. Cut lengthwise in half and open up to let cool before scooping flesh out and mashing.

Ingredients

Packed brown sugar

2 tbsp(s)

Quick cooking rolled oats

2 tbsp(s)

Chopped pecans

2 tbsp(s)

Ground cinnamon

1½ tsp(s)

Canola oil

1½ tsp(s)

All-purpose flour

1 cup(s)

Whole wheat flour

½ cup(s)

Sugar

¼ cup(s)

Packed brown sugar

¼ cup(s)

Baking powder

1½ tsp(s)

Ground ginger

¾ tsp(s)

Baking soda

½ tsp(s)

Ground cinnamon

½ tsp(s)

Table salt

¼ tsp(s)

Plain mashed sweet potato

1 cup(s)

1% low-fat buttermilk

⅔ cup(s)

Canola oil

2 tbsp(s)

Egg

1 large

Instructions

  1. Preheat oven to 375°F. Then line a 12-cup muffin pan with paper liners.
  2. To make streusel: In a small bowl, stir together brown sugar, oats, pecans, and cinnamon until blended. Stir in oil.
  3. To make muffins: In a large bowl, whisk all-purpose flour, whole-wheat flour, granulated sugar, brown sugar, baking powder, ginger, baking soda, cinnamon, and salt. In a medium bowl, whisk sweet potato, buttermilk, oil, and egg. To flour mixture, add sweet potato mixture and stir to just blend (batter will be thick).
  4. Into prepared muffin cups, spoon batter and sprinkle with streusel. Bake until a toothpick inserted into centers of muffins comes out clean, about 20 minutes. Let cool in pan on a wire rack 10 minutes. Remove muffins from pan and let cool completely on rack.
  5. Serving size: 1 muffin

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