These moist sweet potato muffins get extra texture and flavor from pecans and the cinnamon-sugar topping. I added 1/2 of toffee bits (Bits 'O Brickle Bits) to the muffins. The sweet potato puree lowers the amount of oil needed in the recipe, and it makes the muffins very moist.
These muffins can be frozen for up to 3 months. If you make two batches and freeze one, you'll have a fabulous treat to serve when friends and family visit.
- 1 3/4 cups all-purpose flour, 8 ounces
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup evaporated milk or whole milk
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 1/3 cups sweet potato puree (from a can or freshly cooked sweet potatoes)*
- 1/2 cup chopped pecans
- 1/2 cup toffee bits or brickle bits, optional
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Heat the oven to 375 F.
Butter the cups in a 12-cup muffin tin or spray with nonstick cooking or baking spray.
In a medium bowl, combine the flour, 3/4 teaspoon of cinnamon, the ground nutmeg, baking powder, and salt. Stir or whisk to blend thoroughly; set aside.
In a large mixing bowl, whisk the eggs. Whisk in the 1/4 cup of granulated and the brown sugar, the evaporated milk, vegetable oil, and vanilla extract.
Add the sweet potato puree and whisk until well blended.
With a spoon, stir the flour mixture into the sweet potato batter just until the dry mixture is moistened. The batter will be a bit lumpy.
Fold in the pecans and brickle bits, if using.
Fill muffin cups nearly full.
Combine the 2 tablespoons of granulated sugar with 1/2 teaspoon of cinnamon. Sprinkle about 1/2 teaspoon of the cinnamon sugar mixture over the top of each muffin.
Bake the sweet potato muffins for 22 to 26 minutes, or until a toothpick comes out clean when inserted into a muffin.
*Fresh Pureed Sweet Potatoes: Scrub and peel two medium sweet potatoes. Cut into cubes and place in a saucepan. Cover with water. Bring the sweet potatoes to a boil over high heat. Reduce the heat to low or medium-low, cover the pan, and cook until very tender, about 15 minutes. Drain well. Pulse in a food processor until smooth.
- Freeze the muffins in a zip-close bag for up to 3 months. Reheat single frozen muffins in the microwave for about 20 to 30 seconds (100% power). Or wrap muffins in foil and heat in a preheated 350 F oven for about 15 minutes.
- Replace the optional brickle bits with 1/2 cup of dried cranberries or raisins.
- Add about 1/3 cup of mini chocolate chips in place of or in addition to the brickle bits.
- Use walnuts instead of pecans.
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