Sweet Potato Muffins with Pecan Streusel
Description
Delicious, fragrant muffins packed with the wholesome goodness of sweet potatoes and pecans.
Ingredients
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PAM® Original No-Stick Cooking Spray
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1 medium sweet potato
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3/4 cup firmly packed brown sugar, divided
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1/2 cup chopped pecans
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5 tablespoons Pure Wesson® Vegetable Oil, divided
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 cup almond milk
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1 egg
Directions
1
Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
2
Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
3
Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
4
Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.