Delicious, fragrant muffins packed with the wholesome goodness of sweet potatoes and pecans.


Recipe Summary

15 mins
25 mins
40 mins
12 muffins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Cook's Tips:

Make Ahead: Once muffins are cooled completely, wrap in aluminum foil and store in freezer for up to 3 months. To reheat, unwrap muffin and place on microwave-safe plate. Microwave on HIGH 30 seconds or until center is warm.

Brought To You By ConAgra Foods(R)

Nutrition Facts

217 calories; protein 2.9g; carbohydrates 30.6g; fat 9.8g; cholesterol 15.5mg; sodium 205.3mg. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
made with no pecan and added fruits Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
The flavor of these muffins is good but there were some problems. (1) Needs more sweet potato. I used a 4.8 oz. sweet potato and my muffins were dry and dense. It is better to write a recipe which states the quantity of mashed sweet potato measured in cups. (2) I only got 11 muffins filling the pan half full. Again more sweet potato may fix this problem. (3) The streusel fell off my muffins when I took them out of the pan. I will lightly press them into the batter next time, as well as add a little flour for a more classic streusel texture. (4) As a personal preference, the nutmeg was a little stronger than I prefer. Next time I will reduce nutmeg to 1/4 tsp. Read More
Rating: 4 stars
Theses have great flavour. I didn't have a blender or food processor so that may have altered the consistency but I think it actually needs more sweet potato as they seemed a bit dry and dense. I'd try them again with more sweet potato. Read More
Rating: 5 stars
made with no pecan and added fruits Read More