Ingredients
- PAM® Original No-Stick Cooking Spray
- 1 medium sweet potato
- ¾ cup firmly packed brown sugar, divided
- ½ cup chopped pecans
- 5 tablespoons Pure Wesson® Vegetable Oil, divided
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup almond milk
- 1 egg
Why This Recipe Is So Flavorful
Chef Tips
- Don’t overmix the batter to keep the muffins light and tender.
- Toast the pecans before making the streusel to enhance their nutty flavor.
Step 1
Gently heat your oven to 375°F and greasing a 12-cup muffin pan with cooking spray. Pierce the sweet potato a few times with a fork and microwave it on high for about 5 minutes, or until it’s soft. While that’s cooking, mix together the brown sugar, pecans, and a tablespoon of oil in a small bowl until it’s crumbly but just holds together.
Step 2
In another bowl, whisk the flour, the rest of the brown sugar, baking powder, salt, cinnamon, and nutmeg. Once the sweet potato is cool enough to handle, scoop out the flesh and add it to a blender along with the almond milk, egg, and remaining oil. Blend until smooth, then add the dry ingredients and pulse just until combined, scraping down the sides if you need to.
Step 3
Spoon the batter evenly into your muffin cups, then sprinkle the pecan streusel over the top. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Serve them warm or wait until they’re completely cool—either way, they’re delicious!
