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

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Recipe Summary

prep:
15 mins
additional:
25 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

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

Directions

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.

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  • 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
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2017
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
02/04/2021
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
06/23/2017
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
10/26/2017
made with no pecan and added fruits Read More
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