Vegan Sweet Potato Muffins with Maple Pecan Streusel
You like a fluffy pony in the mist, or a basketball playing doggy? Well, these moist vegan sweet potato muffins are fluffier than Air Bud and topped with a crunchy maple pecan streusel (which Air Bud is NOT). These muffins are packed with warming spices and natural sweetness and are perfect for breakfast or a cozy snack.
Servings: 12
Calories: 337kcal
Cost: $5.50
Equipment
Ingredients
- 3 cups peeled diced sweet potatoes (1 ½ cups cooked and mashed)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon nutmeg
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup canola oil vegetable oil, or sunflower oil
- ⅔ cups brown sugar coconut sugar or palm sugar
- ½ cup unsweetened plant-based milk
- ½ cup unsweetened plant-based yogurt
Maple Pecan Streusel
- ¾ cup all-purpose flour
- ½ cup pecans chopped
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoons vegan butter melted
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Peel and cut the sweet potatoes into small chunks, then steam them for 15-20 minutes until they are soft. If you are using canned sweet potato puree, you can skip this step and the next one too!
- Cool the steamed sweet potatoes under cold running water, and let them drain dry. Mash then a bowl with a potato masher, or inside of a food processor until smooth. Measure out 1 ½ cups of mashed sweet potato to use for this recipe. Give any leftover mashed sweet potato as a well deserved treat for your doggo (or use them as a bed to serve some vegan fried chicken over).
- In a large mixing bowl, combine the mashed sweet potatoes, canola oil, brown sugar, unsweetened plant-based milk, vegan yogurt, and vanilla extract. Mix until well combined.
- Sift in the all-purpose flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, and salt. Stir with a rubber spatula until just combined. Be careful not to overmix.
- To prepare the maple pecan streusel, in a small bowl, mix the all-purpose flour, chopped pecans, maple syrup, cinnamon, salt, and melted vegan butter until the mixture forms a crumbly texture.
- Using a lightly oiled quarter-cup measuring cup or an ice cream scoop, spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the maple pecan streusel evenly over the top of each muffin.
- Bake in the preheated oven for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for five minutes before transferring them to a wire rack to cool. Serve warm or at room temperature.
Notes
🍠 Sweet Potato Precision
Whether using homemade puree or canned, an exact one and a half cups of mashed sweet potato ensures consistency.
❗Mix, Don’t Overmix
Combine the batter until the dry ingredients have just been incorporated. Overmixing can lead to tough muffins due to the development of gluten.
🕒 Don’t be Cold
Ensure all ingredients, especially the liquids, are at room temperature before mixing. Cold ingredients can cause an uneven texture.
🧊 Cool Like a You Are Wearing Sunglasses
Cool the muffins in the tin for five minutes before moving them to a wire rack. This helps set their structure and prevents soggy bottoms.
Nutrition
Calories: 337kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 282mg | Potassium: 209mg | Fiber: 3g | Sugar: 18g | Vitamin A: 4831IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg